Raspberry Rhubarb Pie
One of Spring's first crops is rhubarb, this tart treat with its sugary crust is a sure win!
Equipment
- 1 oven
- 1 glass baking pie dish
- 1 large mixing bowl, and spoon
- 1 zester/grater
Ingredients
- 1 2-crust pastry I prefer Pillsbury Pie Crusts
- 2 C. white granulated sugar
- 2/3 C. all-purpose flour
- 1 tsp. grated orange peel, zest if desired
- 3 C. frozen rhubarb pieces or freshly chopped 1/2" pieces
- 3 C. frozen red raspberries
- 1 tbsp. cold butter, diced into little pieces
Instructions
- Heat oven to 425*, and place 1 pastry in a greased 9-inch glass pie plate.
- In a large bowl, mix sugar, flour and orange zest. Stir in rhubarb and raspberries. Add into pie plate and top with the cold butter. Cover with top pastry, seal edges and cut small slits into top crust to vent the steam.I like to top the top crust with 1 tbs. of milk or cream, brushed on with a pastry brush. Then I sprinkle Turbinado Sugar/Cane Sugar over the crust. This adds a golden glow when baked and a sweet crunch with every bite.Cover the edge with a pie-crust shield or strips of tin foil around the edges to prevent browning too quickly. Halfway through baking, remove the shield to brown evenly.
- Bake 50-55 minutes, or until crust is golden brown and the juice begins to bubble through the slits.Cool on cooling rack for 2 hours. I prefer to then add it to the refrigerator, for a few hours or overnight, before serving.
