raspberry rhubarb pie recipe

Written ByJenny Smyth Posted on
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The Best raspberry rhubarb pie recipe

I’ve always been a fan of traditional desserts, and raspberry rhubarb pie is one of my favorites. It’s a classic recipe that never fails to impress, and it’s perfect for any occasion. Whether you’re hosting a dinner party or just need a sweet treat to brighten up your day, this pie is sure to please.

I remember the first time I made it, I was hesitant about using rhubarb in a pie, but it turned out to be a game-changer. The tartness of the rhubarb pairs perfectly with the sweetness of the raspberries, creating a flavor combination that’s both unique and delicious. And the best part?

It’s incredibly easy to make. With just a few simple ingredients and some basic kitchen tools, you can have this beautiful pie baking in no time. I love serving it warm with a scoop of vanilla ice cream, but it’s also amazing on its own or topped with whipped cream.

My family and I have enjoyed this pie countless times over the years, and we still can’t get enough of it. The first time I served it at a family gathering, everyone raved about it, and now it’s become a staple at our holiday meals. The combination of textures and flavors is just right – crunchy pastry, sweet-tart filling, and a hint of spice from the cinnamon.

This pie is more than just a dessert; it’s an experience that will leave your guests talking long after they’ve finished their slices.

Raspberry Rhubarb Pie

4.9 from 834 votes

A delightful pie combining the tartness of rhubarb with the sweetness of raspberries, encased in a flaky pie crust. This classic dessert is perfect for spring and summer.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

4 cups fresh rhubarb, chopped
2 cups fresh raspberries
1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice

For the Crumble Topping

1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup brown sugar
1/4 cup cold unsalted butter, cubed
1/4 tsp ground cinnamon

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar for the dough.
3Add cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
6While the dough is chilling, prepare the filling.
7In a separate bowl, combine rhubarb, raspberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
8Mix well and set aside.
9In another bowl, combine flour, oats, brown sugar, and cinnamon for the crumble topping.
10Add cold cubed butter and mix until the mixture is crumbly.
11On a lightly floured surface, roll out one disc of chilled dough to fit a 9-inch pie dish.
12Transfer the dough to the pie dish, pressing it into the sides and bottom.
13Spoon the rhubarb and raspberry filling into the pie crust, spreading it evenly.
14Sprinkle the crumble topping evenly over the filling.
15Roll out the second disc of dough and place it over the filling.
16Crimp the edges to seal and cut slits in the top to allow steam to escape.
17Place the pie on a baking sheet and bake at 425°F (220°C) for 10 minutes.
18Reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
19If the crust begins to brown too quickly, cover the edges with aluminum foil.
20Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
21This allows the filling to set properly.
22Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a sweeter pie, adjust the sugar content to your taste. To prevent the crust from becoming soggy, you can brush the bottom crust with a beaten egg white before adding the filling.

Raspberry rhubarb pie is a versatile dessert that can be enjoyed year-round. It’s perfect for family gatherings, potlucks, or even as a special treat for yourself.

The combination of tart rhubarb and sweet raspberries creates a unique flavor profile that is both refreshing and comforting. I hope you enjoy making and sharing this delicious pie with your loved ones.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. This pie is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Raspberry Rhubarb Pie

Q: What type of flour should I use for the pastry crust?

A: For this recipe, I recommend using all-purpose flour as the base for your pastry crust. You can also add some cold butter to help keep the dough flaky.

Q: Can I substitute fresh raspberries with frozen ones?

A: While fresh raspberries are ideal for this recipe, you can definitely use frozen ones if they’re what you have on hand. Just thaw them first and pat them dry with paper towels before adding them to your filling.

Q: How do I prevent the rhubarb from becoming too mushy in the filling?

A: To avoid overcooking the rhubarb, make sure to chop it into small pieces before adding it to your filling mixture. This will help distribute its juices evenly throughout the mixture.

Q: Can I make this pie ahead of time?

A: Yes! You can prepare the filling mixture up to 24 hours in advance and store it in an airtight container in your fridge until you’re ready to assemble and bake the pie.

Q: Is there anything special I need to know about storing leftover pie slices?

A: When storing leftover pie slices in an airtight container in your fridge, make sure to cover them tightly with plastic wrap or aluminum foil to keep them fresh for up to 3 days.

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