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1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
2 tablespoons coarse sugar (optional, for sprinkling)
Directions
In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, a tablespoon at a time, until the dough begins to come together.
Divide the dough into two portions, flatten into disks, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C).
In another bowl, toss the rhubarb and raspberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Set aside.
On a lightly floured surface, roll out one portion of the dough to fit a 10x15-inch jelly roll pan, leaving some overhang.
Transfer the dough to the pan, pressing gently into the corners.
Pour the fruit mixture over the crust and spread evenly.
Roll out the second portion of dough and place it over the filling. Trim and seal the edges, cutting a few small slits in the top crust for steam to escape.
Brush the top with beaten egg and sprinkle with coarse sugar if desired.
Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.
Let the pie cool completely on a wire rack before cutting into squares and serving.
Variations & Tips
For a different twist, try swapping out the raspberries for strawberries or blackberries. If you're avoiding refined sugar, you can use honey or maple syrup as a sweeter alternative. This pie is also fantastic with a crumb topping—just mix butter, flour, brown sugar, and a bit of cinnamon, and sprinkle it over the fruit instead of using the top crust.
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