In celebration of the 3rd birthday of Vegalicious we are having pie again. This was a great year for all of the fruit in our garden. We froze a lot of our raspberries, and rhubarb and are looking forward to enjoying many tasty recipes through the winter.

Raspberry Rhubarb Pie

Yield: 1 pie


  • 1 double pie crust
  • 1& 3/4 cups sugar
  • 1/3 cup flour
  • 2 cups chopped fresh rhubarb
  • 2 cup raspberries
  • 1 medium cooking apple, peeled and coarsely shredded
  • 1 double pie crust

for the pie crust:

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3 teaspoons baking powder
  • 6 tbs. ice water
  • 3 tbs. white sugar
  • 1 cup vegetable shortening (coconut fat or vegan margarine)


to make the pie crust:
In a large bowl, combine flour, salt, baking powder and sugar.
Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
Cut or rub shortening into remaining flour mixture until it looks like coarse meal.
Blend in the flour-water mixture.
Wrap dough and chill in refrigerator.

to make the filling:
In a large mixing bowl, stir together the sugar and flour.
Stir in rhubarb, raspberries and apple.

Preheat the oven to 375 (F).
When ready to bake the pie, divide the pie crust into 2 large balls.
Roll one ball to line the pie plate.
Place in the pie plate and prick evenly with a fork.
The and half of the pie crust can be rolled to ve a full pie top, or a lattice pie top.
I have rolled the pie dough out and sliced it using a ravioli cutter.

Transfer the filling into the pastry-lined 9-inch pie plate.
Trim pastry even with the rim of the plate.
If using the entire pie crust as a top, cut slits in the top crust and place top crust over fruit filling in plate. Seal and flute the edge.
If making a lattice top, weave the strips on the top of the fruit.
Bake at 375 degrees F for 35 minutes or until golden.


There are good instruction on how to weave the lattice pie top on