Rhubarb Raspberry Pie

I wanted to make a strawberry rhubarb pie, but I didn’t have any strawberries. I used raspberries instead and it turned out sweet and juicy. I highly recommend it. You will need:

  • 3 c. raspberries
  • 3 c. chopped rhubarb
  • 4 T. butter, melted
  •  1 T. vanilla
  • 1  c. sugar
  • 1/2 c. flour
  • 1/2 tsp. cinnamon

Preheat oven to 400 degrees F. In a bowl combine all above ingredients and mix well. Set aside make your pie crust. For piecrust recipe, you will need:

  • 2 c. flour
  • 2/3 c. shortening
  • 1 tsp. salt
  • 8 T. water

In a bowl, add the flour and salt. Stir. Add the shortening and chop into small pieces with a fork until crumbly. Add the water and mix it all together in dough. Divide dough in half and roll into big balls. On a floured surface, roll out one ball. Sprinkle rolling pin and dough with flour, then roll dough into a large circle. (Often times the first roll sticks to surface. Don’t worry, just re-roll it out with flour.) Add the prepared dough to  9 or 10 inch pie pan. Add fruit mixture and spread evenly. Next roll out second ball of dough and cover the top of the pie. ( or use criss-cross pieces of dough if you prefer) Pinch dough edges and trim off excess. Poke holes to allow dough to breath in oven. For a sweet texture, brush egg yolk over top and sprinkle with sugar. Cover pie with foil and bake pie at 400 degrees for fifteen minutes. Turn down to 350 degrees and bake another fifty minutes,

sliced apple pie on brown surface
Photo by Valeria Boltneva on Pexels.com

until it’s a light brown and dough is done.

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