Raspberry Rhubarb Pie

Recipe Yield:
One 9-inch pie

Nothing says summertime to me more than Raspberry-Rhubarb pie.  When I was a young girl, we spent our summers out on Long Island. There was a small farmer’s stand near our home that sold the most delicious Raspberry-Rhubarb Pie. It is the perfect combination of sweet and tart. Serve it with a scoop of vanilla ice cream and everyone will be in heaven! Enjoy one of my personal favorites.



  1. Make a crust of your choice. I recommend Deya’s Pie Pastry.

  2. While the pie crust dough is chilling, dissolve cornstarch in 3 tbsp. water in a small bowl. Set aside.

  3. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes.

  4. Stir in cornstarch mixture and bring to a boil. The rhubarb will retain its shape, while the raspberries will slightly dissolve.

  5. Transfer to a bowl, chill until cool, about 30 minutes.

  6. Preheat oven to 400ºF.

  7. Pour mixture into prepared pie pastry.

  8. Attach top crust (see Pie Pastry recipe).

  9. Cut 5 slits in the top of the pie crust.

  10. Place the pie on a baking tray and bake until golden brown, about 1 hour.

  11. Let the pie cool on a baking rack. Transfer to platter, cut into wedges, and serve with whipped cream or ice cream.