Raspberry Rhubarb Pie

raspberry rhubarb pie Dessert
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 Lark
Updated September 14, 2015
Gold Medal Flour
Make with
Gold Medal Flour


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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