A buttery, flaky crust filled with sweet-tart raspberries and rhubarb, baked in a sheet pan for easy serving—perfect for picnics, potlucks, or a crowd!
Ingredients
For the Crust:
-
3 cups (360g) all-purpose flour
-
1 tbsp granulated sugar
-
1 tsp salt
-
1 cup (2 sticks / 227g) cold unsalted butter, cubed
-
6-8 tbsp ice water
For the Filling:
-
3 cups (300g) fresh rhubarb, chopped into ½-inch pieces
-
2 cups (240g) fresh raspberries (or frozen, thawed)
-
1 cup (200g) granulated sugar
-
¼ cup (30g) cornstarch
-
1 tbsp lemon juice
-
1 tsp vanilla extract
-
½ tsp cinnamon (optional)
-
Zest of 1 orange (optional, for brightness)
For Assembly:
-
1 egg (for egg wash)
-
1 tbsp coarse sugar (for sprinkling)
Instructions
1. Make the Crust:
-
In a food processor, pulse flour, sugar, and salt. Add cold butter; pulse until pea-sized crumbs form.
-
Drizzle in ice water, 1 tbsp at a time, until dough just comes together.
-
Divide into two discs (one slightly larger for the bottom crust). Chill 30+ minutes.
2. Prep the Filling:
-
Toss rhubarb, raspberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon in a bowl. Let sit 15 mins (to draw out juices).
3. Assemble the Pie:
-
Preheat oven to 375°F (190°C). Roll the larger dough disc into a 10×15-inch rectangle; fit into a 9×13-inch sheet pan.
-
Add filling (leave juices behind to avoid sogginess).
-
Roll the second dough disc into a rectangle; place over filling. Crimp edges, cut vents, and brush with egg wash. Sprinkle with coarse sugar.
4. Bake:
-
40-50 mins, until crust is golden and filling bubbles.
-
Cool 1 hour before slicing into squares.
Tips for Success
🍓 No soggy bottom: Dust the bottom crust with breadcrumbs or almond flour before adding filling.
🌿 Herb twist: Add 1 tsp chopped fresh thyme to the filling for complexity.
🔄 Make ahead: Freeze unbaked pie (wrap tightly) and bake from frozen (+10 mins).
Serve warm with vanilla ice cream or whipped cream!