This rhubarb and raspberry pie with crumble topping walks the perfect line between sweet and tangy. Serve with vanilla ice cream for a slice of heaven!
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5 from 1 vote

Rhubarb and Raspberry Crumble Pie

This rhubarb and raspberry pie with crumble topping walks the perfect line between sweet and tangy. Serve with vanilla ice cream for a slice of heaven!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Pie
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • <b>For the pie dough</b>
  • you will have enough for two pies or one double crust pie
  • 315 g | 11oz plain all purpose flour, plus more to dust
  • 185 g | 6.5oz cold unsalted butter cubed
  • 45 g | 1.5oz vegetable shortening or you can use all butter
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 60 ml | 1/4 cup ice water + 1 tbsp white vinegar
  • <br>
  • <b>Crumble topping</b>
  • 100 g | 3.5oz plain all purpose flour
  • 85 g | 3oz cold unsalted butter cubed
  • 65 g | 2.3oz soft light brown sugar
  • 3 level tbsp granulated sugar
  • 1/4 tsp salt
  • an extra 3 tbsp Demerara sugar to sprinkle over the pie
  • <br>
  • <b>Filling</b>
  • 600 g | 1.3lbs rhubarb trimmed and cut into small cubes
  • 200 g | 7oz fresh raspberries
  • 200 g | 7oz sugar
  • 2 tbsp cornflour cornstarch

Instructions

  • Put the flour, sugar and salt in the bowl of a food processor and pulse briefly to combine. Add the cubed butter and shortening and pulse again until they are roughly blended in and mixture resembles breadcrumbs. Combine vinegar and water and add to the dough in a slow drizzle while pulsing. Stop when the dough forms clumps. You may not need to add all the water or you may need to add a touch more if dough is too crumbly. Gather the dough into a ball, divide into two sections, flatten to form two disks, cover with cling film and chill for an hour (or up to a day).
  • Dust your worktop with flour and roll out half the dough to form a 33cm (13inch) round. Fit the dough over a 23cm (9inch) pie tin and trim any large overhang. Crimp the edges and then chill for 30 minutes.
  • Put all the ingredients for the crumble topping into a bowl and then use your fingertips to rub the butter into the other ingredients. Chill until needed.
  • In a bowl, combine the rhubarb, raspberries, sugar and cornflour. Sprinkle a little of the crumble on the prepared pie tin and then add the filling. Top with the remaining crumble topping and sprinkle with the Demerara sugar.
  • Preheat the oven to 190C (375F) and place the pie on a heavy tray lined with baking parchment (to catch any drips) and bake for 1 –1 1/2 hours until the filling is bubbling and crust is golden. You might need to cover the pie after half an hour if the topping is colouring too quickly. Let the pie cool completely before serving. The pie will be easier to slice the following day.

Notes

You can use the extra dough to make a second pie or use it in pot pies. Recipe adapted from Martha Stewart Pies & Tarts.