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Homemade Raspberry Rhubarb Pie

Birthday Pie Pin


We have a family favorite pie in our house. It is red raspberry rhubarb in a delicate hand-made crust. This is my mom’s recipe that I altered to include the raspberries. The pie crust is from a very old Betty Crocker cookbook that I bought over 25 years ago.

Two of my children {Jacob and Sabryna} who have July birthday’s usually always request this pie instead of cake. I’ll be honest, I am more than happy to make them, because they are mouth watering delicious. This year my daughter is turning twenty and I always do something extra special for her to show her how much I love her.

When she told me she wanted her favorite pie for her birthday I decided to bake it with extra love by adding lattice-work and fresh florals; making it almost as beautiful as she is.

Recipe for double layer 10 inch pie crust:

{I make the 10 inch so there is extra dough for the lattice work}

1 cup Crisco Shortening

2  2/3 cups of sifted all purpose flour {not self-rising}

1 teaspoon salt

7-8 tablespoons cold water.

Gently mix together and gather into a ball.

Roll 1/3 of pastry to fit bottom of pie pan, insert in pie pan and add pie filling.

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Recipe for Raspberry Rhubarb Pie Filling:

3 cups fresh or frozen rhubarb {peeled, washed & cut into diced pieces}

1 heaping cup of fresh or frozen red raspberries {for a total of 4 heaping cups of combined fruit}

Set fruit aside.

1 egg beaten

2 tablespoons of Tapioca instant pudding mix

1  2/2 cups of pure cane sugar

Gently mix together well. Slowly add mixture in with fruit and gently stir until blended together.

Pour in unbaked pie crust & put top lattice work on pie.

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Roll the remaining 2/3 pie crust out into a rectangle. Using a plastic 12 inch ruler (wash first) and a pizza cutter, cut lines the width that you would like for the basket. I used the width of the ruler for the four large strips of dough. The small strips are about 1/4 of an inch wide.

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To weave the top like a basket place the four largest strips on the pie first, like a tic tac toe game.

Going from the far right side to the far left side slowly add each line by lifting the large pieces to weave underneath.

For the braids you will need 3 thin strips. Simply braid like you would hair. TIP: keep dough cool or chill beforehand.


Bake pie 350 degrees for 60 min, covering sides of pie with foil. Remove foil the last ten minutes of baking.

Cool completely {several hours or over night}

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Decorate with fresh florals. I used roses and wax flower.

Serve & Enjoy!


Birthday Pie Pin

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