Raspberry-Rhubarb Bars

Step 1: FOR CRUST: In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.

Step 2: Preheat oven to 375°.

Step 3: Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.

Step 4: In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.

Step 5: Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork. Bake 40 minutes or until golden brown. Cool completely on a wire rack.

TO MAKE THE ICING

Step 6: Combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie.

Step 7: Cut pie into squares.