1 C all-purpose flour
3/8 C butter, cut into small cubes
2 pinches salt
2 C fresh rhubarb, chopped
4 C berries of your choice, chopped
1 1/2 C brown sugar
4 Tbsp preferred baking starch (cornstarch, tapioca starch, etc.)
2 tsp mixed lemon juice and zest
1 tsp cinnamon
1/2 tsp allspice
1 tsp vanilla extract
water, as needed
In a large bowl, mix flour, butter, and a pinch of salt. Mix until it resembles breadcrumbs.
Add just enough cold water to form a firm dough.
Pull dough together, on a floured surface, before wrapping and chilling for at least half an hour.
Preheat oven to 425 F degrees.
Once dough is chilled, roll out 1/2 the dough, to form a pie crust, and line a greased pie dish.
Set aside the other half of dough for the pie lid.
Mix rhubarb, berries, sugar, starch, lemon, and spices, including extra pinch of salt. Combine thoroughly and transfer into the prepared crust.
Roll out pie lid. Place on top of pie and trim, crimp, and seal the edges.
Brush top of pie with beaten egg.
Make several small holes in the top crust to allow steam to escape.
Bake for 15 minutes.
Reduce heat to 375 F degrees. Bake another 45 minutes, or until golden brown.
Allow to mostly cool. Serve with cream or ice cream.