1. Make the Dough
In a large mixing bowl, whisk together flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Add ice water gradually until the dough just holds together. Divide into two disks, wrap in plastic wrap, and chill for 1 hour.
2. Prepare the Filling
In a bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla. Stir gently to keep raspberries mostly whole.
3. Assemble the Pie
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch pan.
Roll out one dough disk to fit the pan, including edges. Lay into the pan and press gently. Spread the fruit filling evenly over the crust. Roll out the second dough disk and lay it on top or cut strips for a lattice. Trim and crimp edges.
4. Bake
Brush the top with egg wash and sprinkle with coarse sugar if desired.
Bake 45–50 minutes, or until crust is golden and filling is bubbling. Cool completely before slicing.
Serving Info
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Calories: 310 kcal per slice
Servings: 12
Tips for Success
Add orange zest to the filling for a brighter flavor.
Make the crust a day ahead and refrigerate.
Serve with whipped cream or vanilla ice cream for extra indulgence!
