B. is a pie guy, so for his birthday he gets a pie instead of a cake. Last year, he asked for a raspberry pie, but since his birthday comes at the very beginning of raspberry season (this year when everything is early being an exception), I suggested it might be hard (read, expensive) to come by that many raspberries. “How about raspberry rhubarb?” he suggested.
He bought a pint of raspberries from a local farm. I chopped a bunch of stalks or rhubarb from our garden and put it together as I would have a straight-up rhubarb pie. And it was good.
It’s a twist on an old classic, his new favorite, and likely a birthday tradition.
Raspberry Rhubarb Pie
2 1/2 c. flour
1/2 tsp salt
1/2 c. shortening
1/4 c. butter (chilled and cut into small pieces)
6–7 Tbsp. cold water
1/2 c. crushed corn flakes or Total
- Preheat oven to 425°F.
- In a large bowl, mix flour and salt. Cut in shortening and butter until it forms small balls the size of peas. Gently blend in water, one table spoon at a time, with a fork until the dough holds together.
- Divide dough into two roughly equal parts. On a floured counter, roll out the dough for the bottom crust. Arrange in a 9-inch pie pan.
- Cover the crust with the crushed cereal.
- Set the pie pan and remaining dough aside and move on to the filling.
1 pint red raspberries
4 cups chopped rhubarb
3/4 c. sugar
2 Tbsp. cold water
- Gently mix together the raspberries and rhubarb and put in the prepared pie pan.
- Mix the sugar, egg, and water in a medium bowl, and pour over the fruit.
- Roll out the remaining crust and cut into 1-inch strips. Weave the strips into a lattice crust.
- Put the pie pan on a cookie sheet to catch drips.
- Put the pie into the oven and bake for 10 minutes. Then lower heat to 350°F and bake for 40–50 minutes longer. (You can use frozen raspberries or rhubarb, but it will take longer to cook. Keep baking until the filling starts to bubble a little.)