Raspberry Rhubarb Pie

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Raspberry Rhubarb Pie
  • Prep 15 min
  • Total 60 min
  • Servings 8
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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.
By Brooke Lark
Updated May 6, 2021


  • 3 cups fresh or frozen rhubarb
  • 3 cups fresh or frozen raspberries
  • 6 tablespoons butter, melted
  • 2 tablespoons vanilla
  • 1 1/2 cups sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 quart vanilla ice cream
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a small fondant cutter cookie to decorate the top pie crust before placing it over the pie filling.
  • tip 2
    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.
  • tip 3
    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 Facts are not available for this recipe
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