Tart rhubarb and raspberries are a match made in heaven in this summery, delicious raspberry rhubarb pie.
Yes. Yet another pie.
I’m not even sorry, honestly. If you know me in real life, you know that pie recipes are some of my favorite things to make and eat.
And you also probably know by now that rhubarb pie is one of my very favorite things in this world.
Rhubarb season is nearly over here in Illinois, but there’s still time to squeeze in one more pie. Or if you’re freezing rhubarb to use during the winter, you’ll want to save this recipe for later.
It’s summer, baby. Let’s enjoy a slice of raspberry rhubarb pie on the porch while watching a rainstorm roll in!
Why you’ll love this raspberry rhubarb pie
I know that strawberries are usually the berry that gets paired with rhubarb.
But my hot take is that strawberry rhubarb pie is fine, but not my favorite.
Don’t get me wrong, I understand why people pair tart rhubarb with sweet strawberries. And I really love that combination in things like strawberry rhubarb cocktails.
But cooked strawberries aren’t really my thing. There’s something about their texture after baking that I don’t care for.
So instead, I love making this raspberry rhubarb pie.
I love the way that the flavor of the raspberries complements the flavor of the rhubarb. The berries mellow the tartness of the rhubarb ever so slightly, without either ingredient overpowering the other.
I use the same assembly method for this pie as I use in my classic rhubarb pie and my blackberry pie. It keeps the bottom crust nice and crisp and creates a filling that stays together well after cutting.
It’s an unexpected twist on a classic, but one that I think you’ll enjoy as much as I do. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream and you will really have it made.
(If you have any extra raspberries, try making my raspberry almond coffee cake!)
How to make raspberry rhubarb pie
I know I say this almost every time I share a pie recipe with you, but I promise this recipe isn’t as tricky as it might seem. Even pie-making newbies can handle this!
Ingredients you’ll need
The ingredients for this pie are super, super simple. I like to keep my fruit pies simple to allow the flavors of the fruit to really shine.
After all, when you have beautiful fresh rhubarb or raspberries from the farmers’ market, they don’t need much help to absolutely wow you!
To make my raspberry rhubarb pie, you will need:
- 1 1/3 cups granulated sugar
- 6 tablespoons all-purpose flour
- 1 pie crust for a 9-inch double-crust pie
- 3 cups rhubarb
- 1 1/2 cups raspberries
Per usual, I like to use my homemade pie crust for this recipe. But if you don’t have time to make a homemade crust or the idea intimidates you, feel free to use your favorite refrigerated pie crust.
You will need 3 cups of chopped rhubarb for the pie filling. You can usually get this from 3 stalks of fresh rhubarb.
I love making this pie with fresh fruit, but you could also use frozen rhubarb and/or frozen raspberries. Don’t bother thawing the frozen fruit before adding it to the pie.
Making this recipe
Before you start baking, make sure you move a rack to the lowest position in your oven. Baking the pie on the lowest rack will help keep the bottom crust from getting soggy.
In a small bowl, whisk together the flour and sugar. Set this mixture aside.
Roll out half of the pie dough and place it into the bottom of a 9-inch pie plate. I like to place this in the refrigerator to chill while I roll out the top crust.
Roll the second half of the pie dough out for the top crust.
Now sprinkle 1/3 of the sugar mixture evenly into the bottom crust. Layer in half of the rhubarb, then half of the raspberries. Top with half of the remaining sugar mixture.
Repeat these layers before adding the top crust. Trip and crimp the edges of the pie to seal, then use a sharp knife to cut vent slits into the top crust.
Set the raspberry rhubarb pie on a baking sheet. Bake on the lowest rack at 450°F for 15 minutes. Leave the pie in the oven with the door closed and reduce the oven temperature to 350°F. Bake for another 40-45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
Storage tips
Store raspberry rhubarb pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
The pie crust will be the crispiest and flakiest on the first day, but the pie will still taste great even after a few days.
I like to store my pies in a cake carrier, but they make pie carriers you can purchase for storing your pies in as well.
Frequently asked questions
Raspberry Rhubarb Pie
Ingredients
- 1 1/3 cups granulated sugar
- 6 tablespoons all-purpose flour
- 1 homemade pie crust for a 9-inch double-crust pie
- 3 cups chopped rhubarb
- 1 ½ cups fresh raspberries
Instructions
- Preheat oven to 450°F. Move rack to lowest position in the oven.
- In a bowl, combine flour and sugar. Set aside.
- Roll out half of the pastry and place in a 9-inch pie plate. Chill the bottom crust while you roll out the top crust.
- After rolling the pastry for the top crust, remove bottom crust from the refrigerator. Sprinkle 1/3 of the flour-sugar mixture over the bottom crust. Add half of the rhubarb, followed by half of the raspberries. Sprinkle on half of the remaining sugar mixture. Repeat these layers, ending with the last of the sugar mixture.
- Top with the pastry for the top crust. Trim and crimp/flute the edges. Use a sharp paring knife to cut slits in the top crust to allow steam to escape.
- Set pie on a baking sheet. Bake on the lowest rack for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 40-45 minutes or until crust is golden and the juices are bubbly.
Notes
- If you are making this pie with frozen rhubarb and/or frozen raspberries, do not thaw the fruit first. Add it to the pie while it is still frozen.
- Check the pie after about 30 minutes to make sure the edges of the crust are not browning too quickly. If you find that they are, you can cover them lightly with foil or a pie crust shield.
- Makes 1 9-inch pie.