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Home » Pie

Published: Jul 31, 2020 · Modified: May 18, 2021 by Kathy

Raspberry Rhubarb Pie

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Rhubarb raspberry pie slice on a plate.

Raspberry Rhubarb Pie is a fresh fruit pie with a brilliant red color. The raspberries and rhubarb are a perfect pairing enhanced by a bit of orange zest and a splash of freshly squeezed orange juice.

Serve this pie for all your summertime gatherings!

A slice of raspberry rhubarb pie with a bite of the pie on a fork.

Why make this pie

The sweetness of raspberries along with the tartness of rhubarb is a perfect match. Strawberries and rhubarb are a more well known pairing, but raspberries and rhubarb is a combination you don't want to miss.

This pie is a summertime favorite.

Fruit pie with a lattice crust with a few slices missing from the pie plate.

Key ingredients

  • Fresh rhubarb
  • Fresh raspberries
  • An orange - for zest and juice
  • Unbaked pie crust - make your own or buy a premade crust
Freshly chopped rhubarb on a cutting board.

To make the filling

  • Add chopped rhubarb to a bowl and cover with sugar.
  • Let rhubarb sit for 15-30 minutes until sugar has dissolved and juice has formed
Rhubarb covered with sugar in a glass bowl.
Macerated rhubarb in a glass bowl.
  • Add orange zest and orange juice
Orange zest with rhubarb in a bowl.
  • Sprinkle in flour a little at a time, mixing after each addition.
  • Gently fold in raspberries
Fresh raspberries on top of a pie filling in a glass bowl.
Raspberries mixed with rhubarb.
  • Add to pie tin lined with an unbaked pie crust
A pie crust filled with rhubarb and raspberries.

How to make a lattice crust

I added a lattice crust to this pie, but you could also add a solid crust too. Just be certain to cut a few slits in the center of the top crust to allow steam to escape while baking.

  • Roll out pie dough and cut into evenly sized strips
  • Place one strip across the center of the pie
  • Add another strip creating a "t" in the center of the pie
  • Continue adding one strip at a time alternating direction
  • To create the lattice (over under pattern) gently lift every other strip and then lay the strips back down
Adding lattice to a pie.
Building a top crust on a rhubarb pie with lattice strips.
Folding back a lattice strip to create the pattern on top of a pie.
Building the top crust with lattice strips.
An unbaked pie with a lattice crust.

Tips for making

  • Don't omit the orange! It's a small amount but it really adds a nice balance to the flavors.
  • If adding a solid top crust, slice a few vents in the top to allow the steam to escape while baking.
  • Bake pie on a baking sheet to catch any overflow juices.
  • Allow pie to cool before eating.
Raspberry Rhubarb Pie with a lattice crust on a baking sheet.

More summer desserts

If you are looking for more desserts perfect for summertime, you'll want to check out these recipes:

  • Raspberry Shortcake
  • Mini Raspberry Tarts
  • No Bake Berry Delight
  • Peach Ice Cream
  • Cherry Pie
  • Raspberry Hand Pies
  • Rhubarb Crisp
  • Raspberry Crisp
  • Raspberry Cheesecake Bars

Be certain to check out all my delicious dessert recipes!

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    Rhubarb Coffee Cake
  • A slice of chocolate layer cake with the end piece sliced off with a fork.
    Chocolate Layer Cake
  • Chocolate Ganache with cocoa powder swirled on a layered cake.
    Chocolate Ganache
  • Brownie peanut butter cups stacked on a counter.
    Brownie Peanut Butter Cups
A slice of pie with a lattice crust on a white plate.

Raspberry Rhubarb Pie

Kathy Berget
Sweet summer fruit pie made with fresh raspberries, rhubarb and a touch of orange zest.
5 from 37 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
Servings 1 Pie
Calories 282 kcal

Equipment

  • Pie Plate
  • Zester
  • Pastry Cutter
  • Basting Brush
Prevent your screen from going dark

Ingredients
 
 

  • 1 Double Crust Pie Dough (For a 9 inch pie)
  • 4 cups Rhubarb (Diced)
  • 3 cups Raspberries
  • ⅓ cup Flour
  • 1 ¼ cup Sugar
  • 1 tablespoon Orange zest
  • 1 tablespoon Orange juice
  • 1 tablespoon milk (for brushing on top crust)
  • 1 tablespoon sugar (for sprinkling on top crust)

Instructions
 

  • Preheat oven to 350 degrees
  • Roll out pie dough and add one crust to a 9 inch pie dish
  • In a bowl, add rhubarb and sugar. Stir to coat. Let rhubarb sit for 15-20 minutes until sugar has dissolved and rhubarb has released a lot of it's juice.
  • Add orange zest and orange juice
  • Slowly sprinkle in flour and stir until well mixed in
  • Gently fold in raspberries
  • Pour filing into prepared pie dish
  • Add top crust. You can make a lattice crust or add a solid crust. If adding a solid crust, be certain to cut a few vents in the center to allow steam to escape.
  • Brush top crust with milk and sprinkle with sugar
  • Place pie on a baking sheet and bake in a preheated 350 degree oven for 1 ¼ - 1 ½ hours until pie is bubbly and golden.
  • Allow pie to cool to room temperature before serving. Serve plain or topped with a scoop of vanilla ice cream.

Notes

Tips for making

  • Don't omit the orange! It's a small amount but it really adds a nice balance to the flavors.
  • If adding a solid top crust, slice a few vents in the top to allow the steam to escape while baking.
  • Bake pie on a baking sheet to catch any overflow juices.
  • Allow pie to cool before eating.
Nutritional value is calculated at cutting the pie into 8 slices.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1sliceCalories: 282kcalCarbohydrates: 56gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 91mgPotassium: 270mgFiber: 5gSugar: 36gVitamin A: 77IUVitamin C: 19mgCalcium: 70mgIron: 1mg
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Reader Interactions

Comments

  1. Jody says

    May 19, 2025 at 2:33 pm

    Do you think lemon instead of orange would work ok?

    Reply
    • Kathy says

      May 19, 2025 at 3:45 pm

      Yes, that should be fine! 🙂

      Reply
  2. Rickee says

    September 03, 2024 at 1:42 pm

    Hi Kathy,
    Made this pie a couple of different times now - always a big hit!! I’m wondering if you have ever substituted the raspberry’s for blueberries? I’m going to give it a try, thought I would ask you first in case you have any tips for me.

    Thank you!
    Rickee

    Reply
    • Kathy says

      September 03, 2024 at 2:49 pm

      Hi Rickee,
      I'm so glad you enjoy this pie. I'm sure blueberries would work and I don't think I'd adjust the recipe at all. Blueberries tend to be plenty juicy when they bake up and are similar to the raspberries in that regard. I can't believe I've never thought to combine blueberries and rhubarb before. It sounds delicious!Let me know how it turns out!
      Kathy

      Reply
  3. Shelly says

    October 31, 2023 at 7:24 pm

    My rhubarb and raspberries are each frozen. Any special hints for using them?

    Reply
    • Kathy says

      November 01, 2023 at 5:22 am

      Hi Shelly,
      I have only made this during the summer when everything is fresh. However, I often use frozen rhubarb and raspberries when I'm baking so I think it shouldn't be a problem as long as your rhubarb is cut into chunks and not long stalks. Don't thaw the fruit. Instead, use it frozen. Start with the rhubarb and add the sugar and wait while the rhubarb begins to thaw and the juices start to flow. Fold in the raspberries while they are still frozen. I'd add an extra 1-2 tablespoons of flour and you'll need to increase the baking time. Keep an eye on your pie so you know how long to bake it. You want the juices bubbling in the center. I'd loosely cover the cover the crust with foil once it turns brown so it doesn't get too dark. Also, be certain to place this pie on a baking sheet to catch the drips.
      Enjoy and let me know how it turns out!
      Kathy 🙂

      Reply
  4. Tracy Olson says

    August 24, 2023 at 10:34 am

    Hi there! Going to make these tomorrow and am wondering by about the cook time if I want to do tarts instead of a pie … any idea of the cook time?

    Reply
    • Kathy says

      August 24, 2023 at 12:26 pm

      Hi Tracy,
      If you're adding the same amount of filling to the tart, I'd keep the time about the same. Just keep an eye on them. We want to filling to be bubbly.
      Kathy

      Reply
  5. Sue White says

    August 06, 2023 at 10:31 am

    5 stars
    Did Sunday morning Kathy this is Sue I was just wondering that is a marvelous recipe can we add strawberries instead of rhubarb and have a strawberry rhubarb pie? I hope that you and your family have a happy healthy and blessed Sunday thank you see what

    Reply
    • Kathy says

      August 06, 2023 at 5:18 pm

      Hi Sue,
      Yes, you could use strawberries instead of the raspberries in this pie.
      Enjoy!
      Kathy 🙂

      Reply
  6. Dawn - Girl Heart Food says

    August 04, 2020 at 8:12 am

    5 stars
    I have some rhubarb just waiting to be used and this pie would be a perfect use for it! It's absolutely gorgeous, Kathy! That lattice work is just perfect!

    Reply
  7. David @ Spiced says

    August 04, 2020 at 5:18 am

    5 stars
    That is one gorgeous pie, Kathy! And I love the idea of mixing it up and using raspberries instead of strawberries. I'll have to try this one...we actually just realized there are a ton of wild raspberry bushes right near our house! 🙂

    Reply
    • Kathy says

      August 04, 2020 at 5:46 am

      Thanks, David! Lucky you to have found such a treasure of wild raspberries! Wow!

      Reply
  8. Kelly | Foodtasia says

    July 31, 2020 at 5:12 pm

    5 stars
    Such a beautiful pie. So vibrant! Love the flavor combination!

    Reply
  9. Valentina says

    July 31, 2020 at 4:27 pm

    5 stars
    As you said, it's common (or more so) to see rhubarb with strawberries, but I love this introduction to having it with raspberries. And I'm wondering why this isn't done more often. Such a tasty combination! And so pretty. 🙂 ~Valentina

    Reply
5 from 37 votes (32 ratings without comment)

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