• Yield: 24 servings (2 dozen)

  • Time: 30 minutes prep, 45 minutes cooking


  • 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 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 in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.

Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.

In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.

Roll out remaining dough; 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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts: 1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.