Runny rhubarb pie

I made another rhubarb pie, carefully using only half an egg this time, which was every bit as delicious as the first (and the butter-potato pastry was gorgeous... I no longer have a shortage of butter, only of flour and sugar!)
But it was every bit as runny inside as the first attempt, if not more so -- maybe the extra half egg *did* help it to set, or maybe the filling ended up more liquid because I was called away in the middle and had to leave the fruit to effectively 'macerate' for a couple of hours in its sugar-butter-lemon mixture. I tried brushing the inside of the pastry with plum jam to help seal it against the soggy fruit, but it didn't have any discernible effect; I did wonder if I should blind-bake the shell, but I really don't see how you can do that with a double-crust pie recipe. The unbaked top wouldn't stick to the pre-baked bottom when you came to put it over the filling!

It would be more aesthetically pleasing if the juices set to a more solid custard, rather than being just buttery lemony rhubarb juice, but it's very tasty anyway :-)

La Poupée Sanglante

I've been re-watching La Poupée Sanglante; I was rather disturbed to discover that there is apparently a recent English edition of Leroux's book in which the translator is under the impression that Bénédict Masson is a mass-murderer and the entire first part of the story is the confession of an unreliable narrator... I mean, while I can see that you *could* come away with that impression after only reading half the story (although I certainly didn't) the fact that Bénédict is innocent is pretty much one of the pivotal points of the overall plot, so the publisher really shouldn't be issuing explanatory notes based on a misconception and flatly contradicted by the subsequent dénouement of the novel :-(