raspberry rhubarb pie recipe

Written BySheba G Updated 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. I remember my grandmother making it for family gatherings and special occasions, and it’s a recipe that’s been passed down through generations.

The combination of sweet and tart flavors is a perfect balance that never fails to impress. The homey aroma of the pie crust and the tender texture of the filling are just irresistible.

What I love most about this recipe is how it brings people together – whether it’s a warm summer evening or a cozy winter night, this pie is always a hit with my family and friends. Plus, it’s surprisingly easy to make and requires minimal effort, making it perfect for busy weeknights or last-minute dinner parties.

The best part? It’s packed with nutritious ingredients like fresh raspberries, rhubarb, and whole wheat flour, making it a guilt-free indulgence for any occasion.

I’ve tried countless variations over the years, but this classic recipe remains my go-to for its simplicity and authenticity. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to become a staple in your household.

Raspberry Rhubarb Pie

Raspberry Rhubarb Pie

4.5 from 607 votes

A delightful pie that combines the tartness of rhubarb with the sweetness of raspberries, encased in a flaky, buttery crust. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pie Crust

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

For the Filling

4 cups chopped fresh rhubarb
2 cups fresh raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine the flour, salt, and sugar for the pie crust.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water, mixing just until the dough comes together.
5Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one of the chilled dough pieces to fit a 9-inch pie dish.
7Press the dough into the pie dish, ensuring it covers the bottom and sides evenly.
8Trim any excess dough from the edges.
9In a separate bowl, combine the chopped rhubarb, raspberries, sugar, cornstarch, and lemon juice for the filling.
10Mix well and set aside.
11Pour the filling into the prepared pie crust, spreading it evenly.
12Roll out the second chilled dough piece to create the top crust.
13Place it over the filling, trimming and crimping the edges to seal.
14Cut slits in the top crust to allow steam to escape.
15Brush the top with milk and sprinkle with sugar.
16Place the pie dish on a baking sheet to catch any drips.
17Bake at 425°F for 10 minutes, then reduce the oven temperature to 375°F and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
18If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
20This allows the filling to set properly.
21Serve the raspberry rhubarb pie warm or at room temperature, 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: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a sweeter pie, adjust the sugar content to your taste. Ensure the butter is very cold to achieve a flaky crust.

This raspberry rhubarb pie is a delightful dessert that can be enjoyed year-round. It’s a perfect recipe for any occasion, from family gatherings to holiday celebrations.

It also works well for daily eating and is a great way to use up fresh, seasonal fruits. This is a pie that everyone in my family loves and it is always a good idea for any occasion, especially when you want to impress your guests with a homemade dessert.

The combination of tart rhubarb and sweet raspberries creates a unique and refreshing flavor that is sure to please. It’s a recipe that I highly recommend for any pie lover.

❓ Frequently Asked Questions About Raspberry Rhubarb Pie

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

A: For this recipe, I recommend using all-purpose flour or whole wheat flour for a nuttier flavor. You can also experiment with other types of flour if you prefer, but keep in mind that the texture may vary slightly.

Q: Can I use frozen raspberries instead of fresh?

A: Yes, you can use frozen raspberries as a substitute for fresh ones. However, make sure to thaw them first and pat dry with paper towels to remove excess moisture before adding to the filling.

Q: How do I store leftover pie?

A: To store leftover pie, let it cool completely on the counter before covering with plastic wrap or aluminum foil. You can then refrigerate for up to 3 days or freeze for up to 2 months.

Q: Can I make the pie crust ahead of time?

A: Yes, you can prepare the pie crust up to 2 days in advance by chilling it in the fridge until ready to use. Simply thaw at room temperature before rolling out and baking.

Q: What’s the best way to reheat leftover pie?

A: For optimal results, reheat leftover pie in a preheated oven at 350°F (180°C) for 10-15 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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