Raspbery Rhubarb (rasp-barb) Pie Filling
As someone who grew up with overflowing gardens of rhubarb, this pie is easily my favorite. Indulge in the irresistible harmony of flavors with our exquisite Raspberry Rhubarb Pie. A symphony of vibrant, tangy raspberries and the delightful tartness of rhubarb unite in a buttery, flaky crust, creating a dessert that’s as visually stunning as it is delectable. Each slice offers a perfect balance between sweet and tart, capturing the essence of summer in every bite. Whether it’s a gathering with loved ones or a moment of personal indulgence, this pie is a testament to the joys of seasonal baking. Get ready to embark on a culinary journey that celebrates the best of both fruits, baked to perfection in a symphony of taste that’s sure to leave a lasting impression.
Make with my Buttermilk or All-Butter Pie crusts for flaky perfection.
This recipe is perfect for making ahead and freezing or using fresh.
Enjoy my recipes and patterns and want to support my site? Want to get a gift for yourself or others at the same time? Check out my Shop! New patterns, supplies, and jewelry added regularly.
Raspberry Rhubarb Pie
Equipment
- 1 Pie tin
- 1 saucepan
Ingredients
- pie crust dough top and bottom
Pie Filling
- 2 cups rhubarb fresh or frozen, sliced
- 2 cups raspberries fresh or frozen
- ¾ cup sugar
- 2 Tbsp corn starch
- ½ Tbsp lemon juice
- 1 pinch salt
Instructions
- Add the rhubarb and 1 cup of the raspberries to a saucepan and soften over medium heat, about five minutes.
- In a small bowl, whisk together sugar, salt, and corn starch. Add to the saucepan and allow to cook down with the fruit for about five minutes.
- Add the lemon juice and remaining raspberries and stir gently to prevent mashing the remaining raspberries. Allow to heat through and set aside while you prepare the dough.
- Place pie filling in prepared dough and bake according to dough recipe.
Notes
- I highly recommend my Buttermilk Pie Crust or Butter Pie Crust for this recipe, however any pie crust recipe that includes and top and bottom crust will work fine.
- Depending on your fruit, fresh, frozen, etc, they may release a lot of water. If by the end of cooking the filling you still have a lot of liquid, I recommend using a slotted spoon to separate out some of it as you add the fruit to the pie crust, and possibly only add have of the liquid to the pie crust.
