1. Make the Dough
In a large mixing bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

Add the ice water, one tablespoon at a time, just until the dough begins to hold together. Divide into two equal disks, wrap in plastic wrap, and chill for 1 hour.

2. Prepare the Filling
In another bowl, gently mix the chopped rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir carefully so the raspberries remain mostly intact.

3. Assemble the Pie
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking pan.

Roll out one disk of dough on a floured surface into a rectangle slightly larger than the pan. Transfer it to the pan, pressing it into the corners and letting the excess dough hang over the edges.

Pour the fruit filling into the crust and spread it evenly.

Roll out the second disk and place it over the filling, or slice it into strips to create a lattice design. Trim any excess dough and crimp the edges to seal.

4. Bake
Brush the top crust with the beaten egg, and sprinkle with coarse sugar if using.

Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool completely before slicing and serving.

️ 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
For a brighter flavor, try adding a little orange zest to the filling.

You can make the crust a day ahead and keep it refrigerated.

Serve with whipped cream or vanilla ice cream for extra indulgence!

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