Raspberry Rhubarb Pie Recipe

Transform frozen raspberries and rhubarb into a stunning, homemade pie! This recipe uses readily available frozen pie crust for ultimate convenience, perfect for busy weeknights or when you want that delicious homemade taste without the fuss. Made with a blend of sweet raspberries and tart rhubarb, this pie is a delightful balance of flavors and textures. A perfect dessert for any occasion!

Prep Time 20 mins
Cook Time 60 mins
Calories 284.8 kcal
Protein 0g
Rating 5.0 (2 Reviews)
Raspberry Rhubarb Pie 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Rhubarb Pie

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How to Make Raspberry Rhubarb Pie

  1. Preheat oven to 375°F (190°C).
  2. On a lightly floured surface, unfold one sheet of frozen pie crust and gently press it into a 9-inch pie plate.
  3. In a large bowl, combine the raspberries, rhubarb, sugar, cornstarch, lemon juice, and spices. Gently toss to coat.
  4. Pour the raspberry rhubarb filling into the pie crust.
  5. Unfold the second sheet of frozen pie crust and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal.
  6. Cut several slits in the top crust to allow steam to escape.
  7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Let the pie cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

217g

Fat

6g

Carbs

22g