Knead or use pastry cutter until mixture is crumbly. Sprinkle evenly over the pie. On a dry day in mid to late August, gather about 5 lbs. of bright red hips, slightly soft to the touch. Use as soon after picking as possible. Remove bud ends and rinse well.
Place hips in a pyrex or enamel saucepan.
Fill with water to almost cover the fruit. Bring to a boil and simmer for a few minutes, drain. Press through a sieve to make a puree. Place a dish under sieve to collect puree. Return to heat and bring to a fast boil.