Raspberry Rhubarb Pie
A classic double-crust pie filled with tart rhubarb and sweet raspberries, baked until bubbly and golden. Perfect for using up seasonal fruit.
- Total time
- 75 min
- Servings
- 8
- Calories
- 380
- Protein
- 3g
Ingredients
- 1 package pie crust (store-bought or homemade, for double crust)
- 3 cups rhubarb, chopped
- 2 cups raspberries
- ¾ cup sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
Instructions
- 1
Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, leaving overhang.
- 2
In a large bowl, combine 3 cups chopped rhubarb, 2 cups raspberries, 3/4 cup sugar, 3 tbsp cornstarch, and 1 tbsp lemon juice. Stir gently until fruit is coated.
- 3
Pour the fruit mixture into the pie crust. Dot the top with 2 tbsp butter cut into small pieces.
- 4
Roll out the second crust and place over the filling. Trim, crimp edges, and cut a few slits on top for steam to escape.
- 5
Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the slits. Let cool at least 30 minutes before slicing.
Tools you’ll need
- 9-inch pie dish
- rolling pin
- mixing bowl
- pastry brush (optional)
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