Raspberry Rhubarb Pie

Indulge in the perfect balance of sweet and tangy flavors with this Raspberry Rhubarb Pie, a classic dessert that combines juicy raspberries and tart rhubarb in a flaky, buttery crust. The homemade pie dough—expertly crafted with cold, cubed butter and just the right amount of ice water—creates a golden, tender base and top crust. Whether you choose a traditional top or a decorative lattice design, the pie is beautifully finished with an egg wash and a sprinkle of coarse sugar for a glistening crunch. The filling, infused with hints of lemon and vanilla, thickens to perfection with cornstarch, ensuring each slice is bursting with vibrant fruit flavor. Bake this stunning pie for any occasion, and let it cool completely to reveal a beautifully set filling that is as visually appealing as it is delicious. Perfect for summer gatherings or holiday feasts, this Raspberry Rhubarb Pie is sure to impress!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.25 cups Granulated sugar
• 0.5 teaspoons Salt
• 1 cups Unsalted butter, cold and cubed
• 6 tablespoons Ice water
• 3 cups Rhubarb, chopped
• 2 cups Fresh raspberries
• 0.75 cups Granulated sugar
• 3 tablespoons Cornstarch
• 1 tablespoons Lemon juice
• 1 teaspoons Vanilla extract
• 1 large Egg, beaten (for egg wash)
• 2 tablespoons Coarse sugar (for sprinkling)

Directions

Step 1

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Step 2

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

In a medium mixing bowl, combine the chopped rhubarb, fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the fruit evenly. Set aside.

Step 6

On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate and press it into the bottom and edges.

Step 7

Pour the raspberry rhubarb filling into the prepared pie crust.

Step 8

Roll out the second disc of dough into another 12-inch circle. Place it over the filling and trim any excess dough. Seal the edges by crimping or pressing them together with a fork. Cut small slits in the top crust to allow steam to escape. Alternatively, create a lattice pattern with the top crust for a decorative look.

Step 9

Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden finish.

Step 10

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbling.

Step 11

Allow the pie to cool completely on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Step 12

Slice and enjoy your Raspberry Rhubarb Pie!

Nutrition Facts

Serving size	1891.1 grams (1891.1g)

Amount per serving	% Daily Value*
Calories	4041

Total Fat 198.10g	254%
Saturated Fat 122.30g	612%
Polyunsaturated Fat 0.00g
Cholesterol 517mg	172%
Sodium 73mg	3%
Total Carbohydrate 541.20g	197%
Dietary Fiber 37.90g	135%
Total Sugars 246.00g
Protein 42.90g	86%

Vitamin D 117IU	584%
Calcium 800mg	62%
Iron 18mg	98%
Potassium 2929mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 4.2%

Carbs: 52.6%