Memorial Weekend is the kick-off to summer. Fishing, gardening, barbecues, and fruit pies. In Minnesota, rhubarb pies are very common and for me, summer is also about rhubarb. It was a no-brainer that for my Baking Sunday this memorial weekend I decided to make a Rhubarb-Raspberry Pie using some frozen rhubarb that I had from last summer.
What a great way to kick-off the Summer of Rhubarb.
Rhubarb-Raspberry Pie
- For the crust… (use store-bought or your favorite recipe. This is my quick go-to cause I always have these ingredients in my pantry)
- 1 1/4 cups all-pupose flour
- 1/4 tsp salt
- 1/3 cup shortening
- cold water
- For the filling…
- 4 cups fresh or frozen rhubarb
- 2 cups fresh or frozen raspberries
- 1/2 tsp cinnamon
- 3/4 cup sugar
- 1/3 cup flour
- For the crumb topping…
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 3 tbsp cold butter
Crust: Combine the flour and salt in a medium bowl. Cut in the shortening until the mixture is in pea-size chunks. Add cold water a tablespoon at a time, pushing the moistened dough to the sides. Add enough water until the dough is moist enough to hold a ball shape. Lightly flour a clean surface and roll out the dough to be 1/8 in thick. Line a 9in pie plate with pastry. Crimp edge as desired.
Filling: Stir together the sugar, flour, & cinnamon. Add the fruit. Gently toss until coated (if using frozen fruit let stand for 45 minutes until the fruit is partially thawed but still icy).
Crumb topping: Stir together the flour & sugar in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs.
Assembly: Pour the prepared filling into the pastry lined pie plate. Top with crumb topping. Line edge of pie plate with foil to prevent overbrowning. Bake in a 375F oven for 25 minutes (50 minutes if using frozen fruit). Remove foil and bake for another 30-40 minutes until crust & topping are golden and filling is bubbly). Let cool on a wire rack for at least 2 hrs (this will prevent your pie from running all over the place). Serve with vanilla ice cream if desired.
