Raspberry Rhubarb Pie

Every spring, rhubarb shows up at the market and I can’t resist grabbing a few stalks. This year’s obsession turned into something new: a Raspberry Rhubarb Pie with a golden lattice crust that’s tart, sweet, and completely irresistible.

I first fell for this flavor combo after my friend Ann Marie of Farming Grace sent me a jar of raspberry–rhubarb jam. I’d baked plenty of strawberry rhubarb crumbles before, but raspberries bring a brightness that makes this pie unforgettable.

Lattice Crust Experiment

This pie was actually my first-ever lattice crust. I posted a snapshot on Instagram and someone called it “rustic.” I decided to take that as a compliment! I’m not a professional pie maker—but I am proud of that golden weave.

Why Raspberry + Rhubarb Works

Raspberries are my all-time favorite fruit. Their sweetness cuts through rhubarb’s tang, creating the perfect balance. The bright filling under that flaky crust feels like the best parts of early summer in every bite.

Serve It Right

When I served this to my friend Mareile and her kids, we topped each slice with vanilla bean ice cream. The creamy sweetness perfectly offsets the tart filling—it’s non-negotiable now.

Lattice Tips

The lattice crust turned out to be easier than expected! Strips are forgiving—you can lift, move, or adjust without fear of tearing. It may just become my go-to technique for every pie.

Baker’s Notes

• Use my All-Butter Pie Crust for the flakiest base and lattice strips.
• If rhubarb isn’t in season, frozen works—thaw and drain first.
• Pair with Classic Apple Pie for a double-feature dessert table.

This Raspberry Rhubarb Pie might just be my new favorite summer dessert. It’s simple, rustic, and the perfect excuse to share a slice with friends. Happy baking!

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Yield: 8 servings

Raspberry Rhubarb Pie

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Sweet raspberries meet tart rhubarb in a buttery lattice crust. A rustic summer pie that tastes like sunshine and feels like home.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• 1 box (2 crusts) premade pie dough
• 4 cups rhubarb cut into 1-inch pieces
• 2 cups fresh raspberries
• Zest of 1 lemon
• ⅓ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 ⅓ cup granulated sugar
• Juice of ½ lemon
• 2 Tbsb cold butter cut into small cubes
• 1 egg + 1 tablespoon cream or milk whisked together
• ¼ cup Sugar in the Raw
• 2 tablespoon granulated sugar

Instructions

1. Preheat oven to 350F degrees.
2. Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
3. In a large bowl, combine the cut rhubarb, raspberries, lemon zest and gently toss together. Sprinle over the sugar, flour, and cinnamon and gently toss to combine. Pour over the lemon juice and toss again. Make sure to be gentle with the raspberries so that they stay intact. Let stand for 20 minutes then toss one more time.
4. After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
5. Pour fruit filling into chilled pie dish with the crust and spread evenly. Dot the cubed butter over the top.
6. Lay half the strips over the top using every other strip. Weave the remaining strips over and under creating a basket weave. Crimp the outside rim of the crust creating a beautiful edge.
7. Brush the top with the egg wash then sprinkle the sugars even over the top.
8. Cover the edges with foil and place the pie on a baking sheet.
9. Bake for 50 minutes, remove the foil and rotate the pie. Bake another 25-40 minutes or until the crust is golden brown and the filling is bubbling.
10. Allow the pie to cool for 20 minutes before cutting and serving.

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