Four & Twenty Blackbird's Rhuby Razy Square Pie

I regularly scan the best seller cook book lists. The Four & Twenty Blackbird's Pie Book has been on
these lists for some time. This got me wondering. I picked up the book at a local book store and started thumbing through it. Thinking that I know every kind of pie out there, I was pleasantly surprised. This book is about South Dakota and I mean rural South Dakota. We are talking Hecla.

It is written by two sisters and their mom, that run a local restaurant in town. Their grandma made all the pies for the restaurant. Since then, they have been named the "Artisans of the Year". I have tried a couple of their recipes and this one is really amazing.

 Now step up and come to the black hills of the Dakota's, because this is really worth the effort to make!

https://www.facebook.com/birdsblack.

For the double crust:

2 1/2 cups of AP Flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
2 sticks of very cold unsalted butter
1 cup cold water
1/4 cup cider vinegar
1 cup ice

In a food processor add all the ingredients, with the exception of the liquids. Pulse until the mixture looks like pea sized clumps.

Now mix the water, vinegar and ice together. Now add this to the dry ingredients by the tablespoon until the mixture just comes together.

Shape into two squares and refrigerate for at least one hour.

For the filling:

1 pound of fresh rhubarb that you have cleaned, chopped and froze the night before
(According to their grandma this is a very important step)

2 cups fresh raspberries

2/3 cup of sugar

2/3 cup light brown sugar

3 tablespoons of arrowroot

1/2 teaspoon cardamom

1/2 teaspoon of cinnamon

1/2 teaspoon of Kosher salt

Dash of Angostura bitters

1 egg beaten for the egg wash

Combine all the above mentioned ingredients together, except for the egg. Roll out two pieces of pie dough for a 8 x 8 x 2 pan. Line one of the pieces of dough in the pan for the bottom crust. Add the filling to the pan. Now with the other dough, slice it into strips about 1/2 inch wide. You will now lattice this on top of the filling.

Make sure your oven has been preheating at 425 degrees. Now brush the lattice top with the egg. Sprinkle the top with sanding sugar. Now bake for 25 minutes in the lowest rack of your oven. Then turn the heat down to 375 degrees and bake for thirty five minutes longer.