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!
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Recipe Information
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)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
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.
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.
Preheat your oven to 375°F (190°C).
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.
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.
Pour the raspberry rhubarb filling into the prepared pie crust.
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.
Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden finish.
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.
Allow the pie to cool completely on a wire rack for at least 2 hours before serving to allow the filling to set properly.
Slice and enjoy your Raspberry Rhubarb Pie!
Nutrition Facts
Calories |
4041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 541.2 g | 197% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 246.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 800 mg | 62% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2929 mg | 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.
