Rhubarb Raspberry Pie

"Not too tart but not too sweet, this beautiful pie is the herald of summertime! Serve with vanilla ice cream to balance the tartness of the rhubarb. I prefer this to strawberry-rhubarb pie because I do not like the texture of cooked strawberries. You can use your favorite pie crust in this recipe."
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Ready In:
1hr 35mins




  • Make pie crust for two-crust pie according to your favorite recipe.
  • Refrigerate pie dough until ready to use.
  • For Filling: Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups (reserve one cup).
  • In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes.
  • In a small bowl stir together cornstarch and lemon juice.
  • Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. NOTE: Feel free to use additional cornstarch to thicken if the mixture does not reach a consistency to your liking.
  • Cool mixture to room temperature, about 30 minutes.
  • Fold raspberries and remaining cup rhubarb into mixture until just combined.
  • Chill rhubarb filling, covered, at least 30 minutes, or until cold.
  • Preheat oven to 425°F.
  • In a small bowl whisk together egg and milk to make an egg wash.
  • Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang.
  • Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash.
  • Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang.
  • Crimp edge decoratively.
  • With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash.
  • Sprinkle crust with remaining 2 tablespoons sugar.
  • Bake pie on a baking sheet in middle of oven 45-50 minutes, or until crust is golden brown and cooked through.
  • (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack.
  • Cool pie at least 1 hour to set filling.
  • Serve pie with vanilla ice cream.
  • NOTE: If you use frozen rhubarb or frozen raspberries, please make certain they are well-thawed and drained, and you may need to use additional thickener to achieve the proper consistency.

Questions & Replies

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  1. Graybert
    The taste was good, but my rhubarb never did seem to thicken up enough. I found the pie to be very watery and it ended up soaking the crust too much. I followed the recipe to the letter so I wonder if some of the measurements are off?
  2. ABT800
    We loved this pie! I followed the instructions in the recipe, and was thrilled with the results. My rhubarb thickened very well, and I even used frozen rhubarb. Interestingly, the combination of rhubarb and raspberries reminded me of cherry pie. I'd definitely make this again! It was perfect with vanilla ice cream.


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