Rhubarb Raspberry Pie

This Rhubarb Raspberry Pie is a delightful blend of tart rhubarb and sweet, juicy raspberries, creating a vibrant and flavorful dessert that’s perfect for spring and summer. The tangy rhubarb pairs beautifully with the luscious raspberries, balanced by a buttery, flaky crust. Each slice offers a burst of color and a symphony of flavors, making it an irresistible choice for picnics, family gatherings, or any occasion that calls for a homemade treat. Serve it warm with a scoop of vanilla ice cream or chilled for a refreshing dessert that highlights the best of seasonal fruits!

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup unsalted butter, chilled and cubed
• 6-8 tbsp ice water

For the Filling:

• 3 cups rhubarb, chopped (fresh or frozen)
• 2 cups raspberries (fresh or frozen)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp butter, cut into small pieces (for dotting)

Instructions:

1. Prepare the Pie Crust: In a large bowl, combine the flour, salt, and sugar. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Filling: In a large bowl, combine the rhubarb, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently until the fruit is well coated. Set aside to let the mixture macerate for about 15-20 minutes.
3. Preheat the Oven: Preheat your oven to 425°F (220°C).
4. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan. Carefully transfer the rolled dough to the pan and trim any excess hanging over the edges.
5. Assemble the Pie: Pour the fruit filling into the prepared pie crust. Dot the filling with small pieces of butter. Roll out the second disk of dough and place it over the filling. Cut slits in the top crust to create a lattice or simply make a few slits for steam to escape. Trim and crimp the edges to seal.
6. Bake the Pie: Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Cool and Serve: Allow the pie to cool for at least 2 hours before slicing. This will help the filling set. Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.

This Rhubarb Raspberry Pie is a delicious celebration of sweet and tart flavors, making it a must-try dessert that’s sure to impress! Enjoy every bite of this seasonal delight!