Ingredients
- 4 cups fresh rhubarb, chopped
- 3 cups fresh raspberries (or frozen, thawed and drained)
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 package refrigerated pie crusts (2 crusts) — or homemade pie pastry for a double crust
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Prepare filling: In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, cinnamon (if using), salt, and lemon juice. Gently toss until the fruit is well coated.
- Roll out crust: On a lightly floured surface, roll out one pie crust to fit a 10×15 inch rimmed baking sheet or jelly roll pan. Carefully transfer and press it into the pan, letting the excess hang over the edges slightly.
- Add filling: Spread the fruit mixture evenly over the crust.
- Top crust: Roll out the second crust and place it over the filling. Trim any excess and crimp the edges together to seal. Cut a few small slits in the top crust to vent steam.
- Egg wash: Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
- Bake: Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Cool and serve: Allow the pie to cool completely before cutting into squares. Serve as is or with a scoop of vanilla ice cream!
If you’d like, I can help you write a short intro or tips for storage and variations too — just let me know!