INGREDIENTS
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
For the filling:
- 3 cups chopped rhubarb (fresh or thawed frozen)
- 2 cups fresh raspberries
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
For topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional)
Instructions
- Make the crust:
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
- Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the filling:
- In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, vanilla, and salt. Stir until everything is evenly coated. Let sit for 15–20 minutes.
- Assemble the pie:
- Preheat oven to 375°F (190°C).
- Roll out one disc of dough to fit a 9×13-inch (or similar) rimmed baking sheet. Gently press it into the pan.
- Spread the fruit filling evenly over the crust.
- Roll out the second disc of dough and place it over the top, or cut into strips and create a lattice pattern.
- Crimp the edges and brush the top with the beaten egg. Sprinkle with coarse sugar if using.
- Bake:
- Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for at least 1 hour before slicing.
Would you like a glaze or whipped topping option included too?