Can I use frozen rhubarb and raspberries in this Raspberry Rhubarb Pie?

Absolutely. Toss them straight from the freezer into the sugar-tapioca mix. No thawing. They'll release a bit more juice, so stir in 1 extra tablespoon of flour. Bake as directed, adding 5 to 10 minutes if the center isn't bubbling thickly at 40 minutes.

How can I tell when the pie is fully baked?

Look for a deep golden crust and thick, slow bubbles through the vents, not a quick simmer. An instant-read thermometer inserted in the center should hit 200°F. The filling will set as the pie cools, so don't rely on the jiggle test alone.

Can I substitute cornstarch for tapioca in a raspberry rhubarb pie?

Yes. Swap the instant tapioca for 3 tablespoons cornstarch plus 1 tablespoon all-purpose flour. Whisk them with the brown sugar before adding fruit. Rhubarb's acidity can weaken cornstarch's gel, so the filling may be slightly looser, but still sliceable.

Should I peel rhubarb before baking it in a pie?

No, rhubarb stalks don't need peeling. Just trim the ends and slice 1/2 inch thick. If the stalks are thick and tough (common later in the season), use a vegetable peeler to strip away any fibrous strings. This keeps them from turning stringy in the baked pie.

How do I prevent a soggy bottom crust?

A soggy bottom is common, but you can fix it. In this Raspberry Rhubarb Pie, the sugar-tapioca layer is crucial. Also, place a rimmed baking sheet on the lowest rack while the oven preheats, then set the pie on it. The hot metal delivers instant heat that seals the crust.

Raspberry Rhubarb Pie: 3 Simple Secrets for Perfect Results

Name: The Perfect Raspberry Rhubarb Pie: 3 Simple Secrets for a Foolproof Dessert
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 cups sliced rhubarb (about 1 pound / 450g); 2 cups fresh or frozen raspberries (10 ounces / 280g); 1 cup packed brown sugar (200g); 1/3 cup instant tapioca (60g); 2 tablespoons unsalted butter, cut into small pieces; 1 double-crust pie dough (homemade or store-bought)

Description

A Raspberry Rhubarb Pie with a perfectly balanced sweet-tart filling thickened by instant tapioca. Brown sugar layered on the bottom crust prevents sogginess and adds depth. Raspberries hold their shape for a sliceable, ruby-centred pie.

Ingredients

Scale

4 cups sliced rhubarb (about 1 pound / 450g)

2 cups fresh or frozen raspberries (10 ounces / 280g)

1 cup packed brown sugar (200g)

1/3 cup instant tapioca (60g)

2 tablespoons unsalted butter, cut into small pieces

1 double-crust pie dough (homemade or store-bought)

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Instructions

1. Preheat oven to 425°F (218°C) and position rack in lowest position.

2. In a large bowl, whisk together brown sugar and instant tapioca. Reserve about one-third of the mixture.

3. Add sliced rhubarb and raspberries to the remaining sugar mixture. Toss quickly to coat. If using frozen raspberries with excess liquid, stir in 1 tablespoon all-purpose flour. Dot with butter pieces.

4. Roll out bottom crust and fit into a 9-inch pie dish. Sprinkle the reserved sugar-tapioca mixture evenly over the dough.

5. Pile the fruit filling on top, mounding slightly in the centre. Roll out top crust, cut lattice strips, or place full crust on and cut vents. Crimp edges firmly.

6. Bake at 425°F for 15 minutes. Lower temperature to 350°F (175°C) and continue baking 40–50 minutes, until filling bubbles thickly through vents and crust is deep golden. An instant-read thermometer inserted into the centre should register 200°F.

7. If edges brown too fast, cover with foil after the first 25 minutes; remove foil for the final 10 minutes.

8. Cool the pie completely on a wire rack, at least 3 hours, before slicing. Filling firms up as it cools.

Notes

Store at room temperature for up to 2 days or freezer for up to 3 months. Reheat at 350°F for 10 minutes.

Use frozen raspberries straight from the freezer, no thawing required. The sugar-tapioca mix on the bottom crust seasons from below and seals against steam.

Instant tapioca creates a clear, sliceable filling; if substituting cornstarch, note it may thin with the fruit’s acidity.

Cutting the pie while warm will turn the filling runny, patience gives perfect slices.

Prep Time: 15 min
Rest Time: 35 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 296 kcal
Sugar: 28 g
Sodium: 372 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 18 mg