“We have both raspberries and rhubarb growing in our yard, and when we can't use it all fresh, it gets frozen. This recipe was made with frozen raspberries and rhubarb. I invented this pie one day while peeking through the freezer. Although I love my own pastry crust, this was made with frozen pie crust sheets.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Line a small, 8-inch pie tin with one of the pastry crusts.
  3. Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
  4. Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
  5. Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
  6. OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
  7. I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.

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