When my rhubarb plant got beaten up in a fierce summer storm, I needed to get creative in the kitchen and use it or lose it. Browsing online, I came across this raspberry and rhubarb dessert (from tasteofhome.com) that sounded like a fun departure from my usual go-to rhubarb recipes. Plus, I’ve never made a pie crust—unless we did a pastry session in 7th grade foods class. Who can remember? At any rate, I thought I should get outside my baked-goods comfort zone and challenge myself a little.
Whoever coined the phrase “easy as pie” was on drugs. What’s so “easy” about PIE??? I followed the instructions for making the pastry, and got ready to roll out the dough. The directions were to roll it out between layers of waxed paper, but it was too flimsy and the dough was slipping all over the counter and the flour was flying. So I switched to floured parchment paper, and that worked a little better, but it was still no picnic. (That’s another expression I don’t get… Doesn’t making a full meal to bring on a picnic rank up there in culinary challenges? I find it exhausting.)
The next hurdle was trying to get the dough evenly distributed—equal thickness, and sorta in a rectangular shape. After 3 hours (or so it seemed) of huffing and puffing, I did finally get the bottom piece rolled and ready for the fruit filling. But then I had to do it again for the top! Ugh. I just about stabbed myself with the rolling pin. The end result was quite tasty, but I don’t think I’ll be winning any ribbons at the Fair in my lifetime.
On a scale of 1 to 10, I’d give it an 8. I loved the sweet-tart combination of the raspberry and rhubarb, and it was a nice change of pace from strawberry-rhubarb. It would be a fabulous treat to bring to a potluck, as it serves two dozen. I also liked that it was slimmer than a piece of pie, and the crust to fruit-filling ratio was perfect. Had my crust not been so tough, it would have been a perfect dessert. Next time, I’ll buy the Pillsbury refrigerated pie crusts* and save my sanity.
Makes 18-24 servings
3 1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 egg yolk
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
VANILLA ICING
1 1/4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk
In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and the egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough into two portions so that one is slightly larger than the other. Wrap each in plastic wrap and refrigerate 1 hour or until easy to handle.
Preheat oven to 375° Fahrenheit. Roll out larger portion of dough between two large sheets of lightly floured parchment paper into an 18″x13″ rectangle. Transfer to an ungreased 15″x10″x1″ baking pan. Press onto the bottom and up sides of pan. Trim pastry to edges of pan.
In a large mixing bowl, combine sugar and cornstarch. Add raspberries and rhubarb, tossing to coat. Spoon into pastry. Roll out remaining dough and place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
Bake 45-55 minutes or until golden brown. Cool completely on a wire rack.
For icing, combine confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Serve warm or room temperature with ice cream.
NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
* Pillsbury also makes a gluten-free refrigerated pie crust option.