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1
Divide dough into 2 pieces (1 piece should be slightly smaller than the other).
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2
Chill larger dough piece, wrapped in plastic wrap.
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3
On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
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4
Transfer round to a large baking sheet and chill, covered.
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5
Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round.
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6
Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm.
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7
Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups.
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8
In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
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9
In a small bowl stir together cornstarch and lemon juice.
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10
Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl.
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11
Cool mixture to room temperature, about 30 minutes.
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12
Fold raspberries and remaining cup rhubarb into mixture until just combined.
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13
Chill rhubarb filling, covered, at least 30 minutes, or until cold.
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14
Preheat oven to 425F.
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15
In a small bowl whisk together egg and milk to make an egg wash.
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16
Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang.
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17
Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang.
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18
Crimp edge decoratively.
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19
With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
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20
Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through.
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21
(If pastry gets too brown too quickly, tent pie with foil.)
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22
Transfer pie to a rack.
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23
Cool pie at least 1 hour to set filling.
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24
Serve pie with ice cream.
