INGREDIENTS
For the crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the filling:
- 3 cups chopped rhubarb (½-inch pieces)
- 3 cups fresh raspberries
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
For the top:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Make the crust:
- In a large bowl, mix flour, sugar, and salt.
- Cut in the butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing gently until dough comes together.
- Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the filling:
- In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, cinnamon (if using), vanilla, and salt.
- Gently toss to coat. Set aside to let juices develop.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Roll out one disc of dough on a lightly floured surface to fit a 9×13-inch rimmed baking sheet. Transfer to the sheet and press into corners.
- Pour the fruit filling evenly into the crust.
- Roll out the second dough disc and place over the filling (or cut into strips for a lattice).
- Trim and crimp edges. Cut slits in the top if using a solid crust.
- Brush with beaten egg and sprinkle with coarse sugar.
- Bake:
- Bake for 35–45 minutes, until crust is golden and filling is bubbling.
- Let cool completely before slicing to allow the filling to set.
Would you like a whipped cream or ice cream pairing suggestion too?