I’m obsessed with Rhubarb this season. Every time I pass it in at the market, I need to pick up at least 3 stalks of it. This time, I made a tart, decadent, delicious Raspberry Rhubarb Pie with a lattice crust top! To. Die. For.
This pie was my first attempt at making a lattice crust top too. I posted a snapshot of it on Instagram and someone said it looked “rustic”. I wasn’t sure to take that as an insult or a compliment at first. But, I think I’ll take it as a compliment. I’m not a professional pie maker after all!
My friend Ann Marie of the blog Farming Grace sent me a jar of raspberry rhubarb homemade jam last year and I fell in love with the flavor combination. I had already tried strawberry rhubarb pies and jams, but the raspberry twist was new for me. Raspberries are my all time favorite fruit and anyone that is ever at my house for breakfast will see my bowl of cereal piled high with these sweet red berries!
The day I served this raspberry rhubarb pie, I had over my friend Mareile and her two kiddos to enjoy it with my family. We topped each slice with vanilla bean ice cream which perfectly offset the tartness of the pie.
The lattice crust was so super easy to make. I think it was even easier than trying to lay an entire piece of pie dough over the top evenly. I could adjust the pieces, move them where I needed to without worry about ruining the entire crust. I just may be making every pie with a lattice crust from now on!
This raspberry rhubarb is my new favorite summer pie. Seriously. It’s soooo good! I really hope you make this for your family and friends!
- 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 tsp ground cinnamon
- 1⅓ cup granulated sugar
- Juice of ½ lemon
- 2 Tbsb cold butter cut into small cubes
- 1 egg + 1 Tbsp cream or milk whisked together
- ¼ cup Sugar in the Raw
- 2 Tbsp granulated sugar
- Preheat oven to 350F degrees.
- Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
- 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.
- After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
- Pour fruit filling into chilled pie dish with the crust and spread evenly. Dot the cubed butter over the top.
- 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.
- Brush the top with the egg wash then sprinkle the sugars even over the top.
- Cover the edges with foil and place the pie on a baking sheet.
- 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.
- Allow the pie to cool for 20 minutes before cutting and serving.