I’ve been making this rhubarb and raspberry pie recipe for years, and it’s always a hit with my family. The combination of sweet and tart flavors is just right, and the texture of the filling is perfect.
I love that it’s a bit of an old-fashioned recipe, but it’s still so relevant today. My kids always ask for seconds, and I have to admit, I do too!
The best part is that it’s relatively easy to make, even for a beginner like me. The key technique is using a water bath to prevent the crust from burning, which is essential for getting that perfect golden brown color.
I’ve tried many variations over the years, but this classic recipe remains my favorite. It’s perfect for any occasion, whether it’s a special dinner or just a Tuesday night treat.
And let’s not forget the health benefits – rhubarb is packed with fiber and antioxidants, making this pie a guilt-free indulgence.
Rhubarb and Raspberry Pie
4.5 from 997 votes
A classic spring dessert that combines tart rhubarb with sweet raspberries in a flaky double crust. The filling is perfectly balanced with sugar and a hint of orange zest, creating a vibrant and delicious pie.
2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
1 large egg
1 tablespoon water
1 tablespoon coarse sugar for sprinkling
👨🍳Directions
1Make the pie crust.
2In a large bowl, whisk together the flour, salt, and sugar.
3Cut the cold butter into the flour mixture using a pastry blender until the butter pieces are the size of peas.
4Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together, adding more water a tablespoon at a time if needed.
5Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
6Preheat your oven to 400°F (200°C).
7Place a baking sheet on the lower rack to catch any drips.
8In a large bowl, gently combine the rhubarb, raspberries, sugar, cornstarch, orange zest, lemon juice, and vanilla extract.
9Let the mixture sit for 10 minutes to allow the juices to release.
10Roll out one disc of dough on a lightly floured surface to a 12-inch circle, about 1/8-inch thick.
11Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
12Pour the fruit filling into the crust and dot the top with the small butter pieces.
13Roll out the second disc of dough to the same size.
14Place it over the filling, trim the excess dough to a 1/2-inch overhang, and crimp the edges together to seal.
15Cut several slits in the top crust to allow steam to escape.
16In a small bowl, whisk the egg with 1 tablespoon of water and brush the mixture over the top crust.
17Sprinkle with coarse sugar.
18Place the pie on the preheated baking sheet and bake at 400°F for 20 minutes.
19Reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
20If the edges brown too quickly, cover them loosely with foil.
21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
If using frozen raspberries, do not thaw them before adding to the filling. For a lattice top, cut the second dough into strips and weave them over the filling. The pie keeps well at room temperature for up to 2 days.
Watch Video Of How Rhubarb and Raspberry Pie Works
This rhubarb and raspberry pie recipe has become a staple in our household – we enjoy it as often as possible!
Not only does it taste incredible, but it’s also relatively easy to prepare and bake.
I love serving slices warm with vanilla ice cream or whipped cream on top – it adds an extra touch of luxury to our mealtime routine.
❓ Frequently Asked Questions About Rhubarb and Raspberry Pie
1. What is rhubarb?
Rhubarb is a type of vegetable often used in baked goods, particularly pies and tarts. It has a tart flavor similar to citrus fruits and a crunchy texture.
2. Can I substitute other types of fruit in this recipe?
While you can experiment with other fruits, keep in mind that they may change the flavor profile of the pie significantly. Rhubarb pairs particularly well with raspberries due to their contrasting sweet and tart flavors.
3. How do I prevent the crust from burning during baking?
To avoid burning the crust, use a water bath to maintain a consistent oven temperature throughout the baking process. This technique ensures that your crust turns out perfectly golden brown without overcooking.
4. Can I make this pie ahead of time?
Yes, you can prepare the filling and assemble the pie up to 24 hours in advance. Simply store it in the refrigerator until baking time.
5. Are there any specific tools or equipment required for this recipe?
A pastry blender or food processor will make quick work of mixing the dough for the crust.
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