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Raspberry Rhubarb Pie

  • Prep 15 min
  • Total 60 min
  • Servings 8

The tartness of rhubarb and tanginess of raspberries come together for a simple and simply delicious pie that can be cooling on the counter in just one hour. MORE + LESS -

Brooke McLay
September 14, 2015


cups fresh or frozen rhubarb
cups fresh or frozen raspberries
tablespoons butter, melted
tablespoons vanilla
1 1/2
cups sugar
cup Gold Medal™ all-purpose flour
Pillsbury™ Pet-Ritz® frozen deep dish pie crust
Pillsbury™ refrigerated pie crust, softened as directed on box
quart vanilla ice cream


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  • 1
    Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
  • 2
    Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
  • 3
    Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
  • 4
    Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
  • 5
    Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Expert Tips

Use a small fondant cutter cookie to decorate the top pie crust before placing it over the pie filling.

Rhubarb isn't always in season, but that doesn’t mean you have to wait until it is in season to enjoy this delicious pie. You can find packages of fresh-frozen rhubarb in the freezer aisle of most grocery stores.

Watch the top of your crust to ensure it doesn't burn while baking. Placing a loose tent of tin foil over the top of your pie will slow down the darkening of the crust.

Nutrition Information

No nutrition information available for this recipe

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