Raspberry Rhubarb Pie

I’ve been trying to make this Raspberry/Rhubarb Pie (via Martha Stewart) for a few years. Having found great Rhubarb this year I figured it was time. I used my pie dough recipe and Martha’s filling recipe.

Finding the perfect pie dough has been a challenge. If you make pies you know my pain. I am finally happy with a pie dough recipe that is an combination of a Martha Stewart Recipe, an Americas Test Kitchen Recipe, and my tinkering. Here is the recipe I have come up with.

Pie Dough

  • 1/2 Cup Cake/Pastry Flour
  • 2 Cups All Purpose Flour
  • 14 Tablespoons of Unsalted Butter Cubed
  • 2 Tablespoons Butter Flavoured Shourtening
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1/4 Cup of Vodka
  • 1/4 Cup of Cold Water – plus more if needed

Start with cutting the butter and shortening into small pieces and freezing them for at least 30 minutes. At the same time you may as well put the rest of the ingredients in the freezer to chill.

In a large bowl mix the flours, the sugar, and salt together. Then add the butter and shortening and, using a pie dough mixer, blend the fats into the flour. Look for pea size bits of butter. This could take 5 to 10 minutes to get it just right. At this point you might want to freeze the flour mixtiure for another 10 minutes.

Remove from the freezer and make a well in the flour mixture and add the vodka and 1/4 cup of cold water. Mix with a fork until the dough can easily be brought together with only a few crumbs. Add more water sparingly until you get a good ball of dough. Divide the dough in half. Wrap each half in plastic wrap and squish out into a flat round shape. Chill these rounds in the fridge for at least an hour – 2 hours would be better. You want the liquid to be absorbed by the flour.

The Filling:

  • 1/3 cup All Purpose Flour
  • 24 Ounces of Rhubarb (fresh) – washed and cut into 1/2 inch pieces
  • 2 Cups of Raspberries (fresh)
  • 1/4 Cup of Sugar
  • Juice of 1/2 of a Lemon
  • 1 Tablespoon of Cold Unsalted Butter – cut into small pieces
  • 1 Egg
  • 2 Tablespoons Skim Milk
  • Sanding Sugar

In a very large bowl, mix the Flour, Rhubarb, Raspberries, Sugar, and Lemon Juice together. Do this carefully – try to keep the raspberries as whole as possible.

Keep the Butter, Egg, Milk, and sanding Sugar aside.

Preheat the oven to 400 degrees with a sheet pan on the bottom rack. The sheet pan will catch any drips and help the bottom of the pie crisp. I wouldn’t line the pan with silpat or parchment. I want all of the heat possible to tranfser into the pie plate as quickly as possible.

Roll out one disk of the pastry to about 12″ and fit it into the pie plate. Trim off the edges to leave about an 1/2 inch of overhang. Put pie plate in the fridge to chill. Reserve the pastry scraps.

Roll the second disk out to the same size as the first one and cut 8 – 1 inch strips of pastry. You could also use the rolled out dough as it is instead of cutitng strips. Reserve the pastry scraps.

Remove the pie plate from the fridge and pour in the filling. Using a spatula even out the mixture. Dot the top of the filling with the tablespoon of cut up butter.

Now create a lattice using the 8 pieces. Once the lattice is completed trim the edges of the lattice to be the same size as the pie shell. Use a little dab of water at the end of each lattice piece to seal it to the bottom crust by pressing your finger on it. Roll the edges of the crust under so the final pie is the same size as the pan. You can crimp with your fingers or use a fork along the edge. I’m still a novice a crimping and some how lost the plot half way through the pie. Reserve the dough scraps.

If you are using the whole disk of pie dough, lay it on top of the pie. Trim the edges of the top crust so it is the same size as the bottom crust. Roll the edges under and crimp. Be sure to cut a centre hole to let the steam out while baking. Reserve the dough scraps.

Whisk the egg and milk together and carefully brush the top of the pastry making sure every piece of dough is coated.

Return the pie to the fridge for 10 minutes.

Remove the pie from the fridge and brush the crust again with the egg mixture. Sprinkle the top of the pie with sanding sugar.

Ready for the Oven

Place the pie in the oven on top of the sheet pan. Close the oven door and turn the temperature down to 350 degrees.

Bake for at least 1 hour to 1 hour and 15 minutes. Keep an eye on the crust so that it does not burn. Once you think it is done, place a piece of tin foil over the pie. Just lay it on top. Keep baking for another 15 minutes. The foil should keep everything from burning.

Remove the tin foil and see if the top curst needs some more time. If so give it another 5 to 10 minutes.

Remove the pie pan and let it cool for at least 4 hours. I’d also give the pie another hour in the fridge.

Baker’s Notes:

  • I used an uncoated metal pie pan. I have not had success using glass or a deep dish glass pan. I bought my aluminum pan at Costco Business a few years ago but I have not seen them there since. It is 11 inches across including the rim.
  • I think 10 pieces of lattice would ultimately look better. Make them 1/2 to 3/4 of an inch wide.
  • Combine all of the dough scraps into a new flat round, wrap, chill and roll out again and cut out 3 ” rounds to freeze for later for tarts.
  • The original recipe calls for using heavy cream and egg for the wash – skim milk worked just fine for me. Use what you have.
  • Buying 2 cups of Raspberries was difficult. I ended up buying 2 – 1/2 pints and using one 1 and almost 1/2 of the total amount. I could easily have used the full 2 pints.
  • I used fresh fruit. If you use frozen fruit you will need more thickener and do not use an egg wash. The pie will also need more time in the oven.
  • I’m not totally sold on using flour as a thickener.. it worked, it tasted great, could it be better? Unknown. Let me know if you have had success using something else.
A piece of the Raspberry Rhubarb Pie

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