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1
Preheat oven to 350F.
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2
On a lightly floured surface, roll out one half of dough for bottom crust.
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3
Fit into an 11-inch pie plate.
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4
Trim pastry using scissors or a sharp paring knife, and chill.
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5
Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
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6
Combine rhubarb and raspberries in a large bowl.
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7
Sprinkle with sugar, flour, and lemon juice.
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8
Toss gently so as not to break raspberries.
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9
Spoon into pie shell, and dot with butter.
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10
Refrigerate while preparing lattice top.
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11
In a small bowl, combine egg and heavy cream, whisking lightly; set aside.
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12
On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips.
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13
Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well.
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14
Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
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15
Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours.
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16
Transfer to a wire rack to cool before serving.
