Raspberry-Rhubarb Pie

Sam Jones/Quinn Brein


3 cups chopped fresh rhubarb
1-1/4 cups sugar
3 tablespoons all-purpose flour
pinch of salt
2 cups fresh or frozen raspberries
unbaked pastry for double-crust 9-inch pie
1 tablespoon butter


In a bowl, combine the rhubarb with 1 cup of the sugar, the flour, and salt. Allow to stand for about 10 minutes. In a separate bowl, combine the berries with the remaining ¼ cup sugar.

Preheat the oven to 450 degrees F. Line a 9-inch pie pan with pastry for the bottom crust. Pour the rhubarb into the shell. Drain the raspberries and add to the rhubarb. Dot with the butter. Cover with the top crust.

Bake for 15 minutes. Then reduce the heat to 325 degrees F and bake for 30 more minutes, or until the pie is golden brown.


8 servings

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