One baked shell, making your own is wonderful. I have discovered that butter pastry makes very good crust. So I buy butter pastry in the store use a rolling pin and shape it after the pie shell. Using flour to make sure the rolling pin does not glue on the rolling pin and the surface. Pre bake piecrust for 15 min on 400°F or 200°C.
Red Currant and raspberry filling
2 cups Raspberries, firmly packed (don’t squish)
1 cup Red Currants, stems removed
3/4 cup Granulated Sugar
2 tbsp. All-Purpose Flour
Mix sugar and flour together thoroughly. In a bowl, gently toss the fruits together to combine, then add sugar/flour mixture and continue to toss gently with hands or a spatula until all through the fruits. Spread mixture evenly in the bottom piecrust, Bake at 450°F for 10 minutes; reduce heat to 350°F and bake another 30 minutes.
