Print Options:

Raspberry-Rhubarb Pie

Yields1 Serving

 1 1/3 cups all-purpose flour
 1 tsp. sugar
 1/4 tsp. salt
 1/2 cup butter, lard or a combination of the two
 1/3 cup very cold water
 3 cups (ish) chopped fresh rhubarb - I used two big, thick stalks
 2-3 cups fresh or frozen raspberries (don't thaw them)
 1 cup sugar
 3 Tbsp. cornstarch
Crumble (optional)
 1/4 cup packed brown sugar
 1/4 cup all-purpose flour
 1/4 cup oats
 3 Tbsp. butter

To make the pastry, combine the flour, sugar and salt in a bowl or in the bowl of a food processor; stir or pulse to blend. Add the butter and/or lard, cut into pieces, and blend with a pastry cutter, fork or your fingers, or pulse in the food processor until the mixture is almost combined, with lumps of fat the size of a pea remaining.


If you used a food processor, pour it into a bowl and add the water. Stir until the dough comes together. Shape into a disc and let it rest on the countertop for 20 minutes, or wrap it in plastic and chill for up to 3 days.


When you're ready to bake, preheat the oven to 400F. On a lightly floured surface, roll the pastry out to about a 10-inch circle. Transfer to a pie plate. Put the rhubarb and raspberries into a large bowl, and in a small bowl, stir together the sugar and cornstarch. Sprinkle over the rhubarb and berries and stir to coat.


Dump the fruit - along with any sugar that accumulated in the bottom of the bowl - into the pastry. Fold over the edges wherever they want to fold. If you like, make the crumble by blending together all the ingredients in a bowl or in the bowl of a food processor. Sprinkle over the fruit, squeezing as you go to create larger clumps.


Bake for 1 hour, or until bubbly and golden. If the topping or crust is browning too quickly, cover it with some foil or reduce the temperature to 350F.


Serve warm, with vanilla ice cream.