Rhubarb Raspberry Pie

Sift the dry ingredients together in a bowl. Add the butter diced and rub with your fingers until you get a crumbly texture. Add the water and egg and mix just enough to get a firm dough. Cover with cling film and rest in the fridge for 30min. On a lightly floured surface, roll out the dough to a 1/2cm thickness, lay it over a 25cm pie mould, push it down and press the edges with your fingers. Line the dough with cling film (or parchment paper) and fill with dry beans. Bake in a 180C oven for 10min, then remove the beans and keep baking until golden (about 15min). To make the filling, cut the rhubarb into 1 inch pieces and add to a pan with the sugar, lemon juice and 1/2cup water. Cook until you get a smooth and thick rhubarb paste. Fill the pie and decorate it with the fresh raspberries.