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1
Roll out bottom pie pastry; place into a 9 1/2 inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
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2
Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
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3
Preheat oven to 400u00b0.
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4
In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
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5
Add in flour; toss gently again.
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6
Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
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7
Dot the top of the filling with the butter.
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8
Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
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9
Using a fork, gently move the gratings here and there for an even covering.
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10
Sprinkle the coarse sugar over the top.
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11
Put the pie on the center oven rack; bake for 30 minutes.
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12
Decrease oven temp to 375u00b0 and rotate pie 180u00b0; also slide a foil-lined baking sheet onto the rack below to catch any spills.
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13
Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
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14
Transfer pie to a wire rack; let cool at least 2 hours before serving.
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15
*Don't stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.
