Raspberry Rhubarb Pie Recipe

Just Like Grandma's Rhubarb Pie!

This yummy Raspberry Rhubarb Pie Recipe makes a great dessert or a snack to be savoured with a hot cup of coffee or tea.

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A pie just like Grandma's Rhubarb Pie!

Raspberries are often harvested at the same time as a rhubarb, so using these (a fruit and veggie together - rhubarb is a veggie!), is a great idea!

Looking for a recipe that uses FROZEN rhubarb and raspberries? No problem, you can use frozen rhubarb and raspberries to make this pie.

Make this delectable pie recipe today, and surprise someone you love. You will be glad you did!

Raspberry Rhubarb Pie Recipe Just like Grandmas Rhubarb Pie

You can make this rhubarb pie (or a bunch of pies!) and store it, unbaked, in the freezer in a sealed bag.

When you want to bake it follow this guideline:

Baking Frozen Pies:

Preheat oven to 450° F - Bake for 15 minutes. Reduce oven heat to 350° F - Bake for 40 minutes, or until done.

Pie is done when you see steam coming out of the center or other vents.

Ingredients

If you are using frozen rhubarb and raspberries for this recipe, either thaw them beforehand in a sieve, over a bowl, and discard the excess liquid, or use them in the frozen state, but add additional flour (about 1/8 cup - 1/4 cup more, depending on how much ice crystal are on the rhubarb and raspberries).

If you don't add the extra flour, the pie filling will be to "wet and runny".

Pastry for a 2 crust pie
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 tsp. salt
1 tbsp. butter
1 tsp. lemon juice (bottled)
3 cups chopped, fresh or frozen rhubarb (about 1" pieces)
1 cup fresh or frozen raspberries
1 egg

Directions

Combine the sugar, flour and salt in a bowl and mix well.

Sprinkle the above mixture into the bottom of the prepared pie crust just to cover the bottom.

Turn the rhubarb and the raspberries into the prepared crust, alternating with the remaining dry mixture, and ending with the dry mixture on top.

Sprinkle lemon juice on the filling.

Dot the top of the pie filling with the butter (divided).

Dampen the edges of the pie crust, and position the top crust over top.

Trim, and crimp the outer edges to seal pie.

Cut a few vents in the top crust and a tiny hole in the center.

Whisk the egg, and brush it on the top of the pie crust, right to, and including the crimped edges.

Bake the pie at 350° F for 45 minutes to 1 hour, or until done.

The pie is ready when you see steam coming out of the center or the slits in the top crust.