Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Press 1 pie crust into a 9-inch deep-dish pie plate. Set aside.
Combine sugar and flour in a medium bowl; mix in raspberries and beaten egg until incorporated. Stir in rhubarb until evenly coated. Transfer rhubarb mixture to the prepared pie crust. Top with remaining pie crust; crimp around edges to seal. Make a few slits in top crust with a small knife to vent steam.
