Willamette raspberries are in season…and so is rhubarb-raspberry pie!!!
This is one of my favorite pies. I only make it this time of year, with these delicious raspberries. These raspberries taste like summer!!! They are bursting with raspberry-ness.
This pie is for rhubarb-lovers for sure, but even rhubarb-tolerators have told me that they like this combo.
|helping with the dough|
The dough recipe is mom's: 2 cups flour + 1 teaspoon salt, cut in 2/3 cup + 2 Tablespoons Crisco (I like to measure then chill for awhile), then mix in 3-5 Tablespoons cold ice water until a dough forms. Makes 2 crusts--top and bottom.
Bake at 350 for 1.25-1.5 hours. I cover the edges with foil until the last 15-20 minutes. This recipe is from Martha Stewart's sister, Rita Christensen, and I copied it from the MSLiving magazine almost 15 years ago.
Everyone in my home likes this pie except Marcus, who hates rhubarb. :oP This pie is very very sweet and tart and flavorful! It tastes like candy. :o) What a great time of year!