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FLAKY RASPBERRY RHUBARB PIE RECIPE AND A WEEKEND OF FOOD

If you’d like to see the flaky raspberry rhubarb pie recipe, please scroll down.

Summer Peaches

Hope everyone had a great long weekend! I would say we had a good and bad one. Bad because Allan got into a car accident, but good because it was a delicious weekend full of food, baking, and cooking. Friday night I went for drinks with one of my girlfriends and had a good, introspective talk. I knew the weekend was going to start out good when we bit into local BC organic peaches that were ridiculously juicy. Head down to Granville Island this week if you get a chance and snag some!

Pitch and putt time!

Saturday we played pitch and putt with some friends, then headed down to the New India Curry Buffet to eat all-you-can-eat curry and watch the fireworks with friends.

Berry Harvest from Parents' Garden

On Sunday we headed over to my parents’ house and spent the entire morning picking raspberries, boysenberries, blueberries, rhubarb, and herbs.

Blueberry Waffles Homemade Gelato and Cones

We were lucky enough to have some of my mom’s amazing creations… homemade waffles with blueberry sauce (berries from the garden!) and a recipe she was testing out for our engagement party in two weeks… homemade waffles cones and gelato from scratch! She’s crazy!

Tomato Meat Sauce and Herbs Zucchini and Eggplant Layers Finished Lasagne Lasagne Piece

That night we decided to make some amazing beef lasagna with BC heirloom tomatoes, eggplant, zucchini, bechamel sauce, spanish chorizo, and pancetta. Check out my “best ever” recipe here for this amazing lasagna. You can substitute for all beef (like we did for this one) or vegetarian if you want.

Williams-Sonoma

On Monday we walked over to Williams-Sonoma to pick up a gift for a friend and start our wedding registry. Fun!

Purdy's Ice Cream

Oh, and of course we had to stop for Purdy’s ice cream… a must in the summer :)

Yesterday (on Monday), I also got the chance to bake my first ever pie. It is based on a combination of my grandma’s recipe and a recipe I found in one of my cookbooks. Even though they might not have looked as nice as I would have liked, the crust is perfectly flaky and the filling is tart, fruity, and flavourful. Allan and I both thought it was the best pie we’ve ever had (sorry Grandma! :) … ), but of course… we’re biased.

PERFECT FLAKY RASPBERRY RHUBARB PIE RECIPE
Makes enough for 2 pies, in approximately 9″ pie plates

Pie Crust Ingredients:
4 cups flour
4 tablespoons sugar
1 teaspoon salt
2 sticks of very cold unsalted butter, cut into small pieces
1 cup of Crisco
4-8 tablespoons of ice cold water
For egg wash: 1 yolk with 1 tablespoon of water, whisked

Raspberry Rhubarb Pie Filling Ingredients:
4 cups of raspberries (and boysenberries if you like)
3 cups of rhubarb cut into half-inch pieces
2.5 cups of sugar (this is for a tart pie, if you like it more sweet, use 3 cups)
6 tablespoons of tapioca flakes
2 tablespoons flour
1/4 teaspoon of salt
2 tablespoons of melted unsalted butter
1/2 teaspoon of cinnamon (I love cinnamon so I put 1 teaspoon, but you can omit this or decrease it)
1/2 teaspoon of squeezed lemon juice

1. Combine 2 cups of flour with the sugar and salt in a large bowl. Using a pastry cutter, cut the cold butter into the flour until marble-sized and do the same with the shortening after. Stir in the rest of the flour. Sprinkle with 3 tablespoons or so of water.

Cutting the Pastry Together

2. Firmly squeeze the flour against the sides of the bowl until somewhat combined. Pastry should feel quite dry and crumbly. Do not add too much water. Only add drops at a time until there’s enough to just hold it together. Dry crumbs are good — means it will be flaky. Separate dough into four balls and refrigerate. Preheat oven to 375 degrees F.

Rhubarb Berries in Filling

3. Now make the filling. In a large bowl mix sugar, flour, tapioca, salt and butter. Now combine with the raspberries and mix them gently into the sugar mixture. Let sit for 10 minutes and then add in the rhubarb and gently combine. Set aside.

Berries and Rhubarb Pie Filling

4. The key here is to roll out the pastry on top of something you can flip over. A cutting board, pastry mat, or anything similar works. We used a pizza tray lined with floured parchment paper on top. Now roll out one ball of dough gently (rolling in one direction at a time) using plenty of flour until dough is larger than the pie plate edges. Gently flip dough over onto pie plate and then put into fridge. Repeat once more with the other pie plate. Now place both pie plates in oven for about 8-10 minutes until just lightly browned. This keeps the bottom crust still crispy during the later cooking.

Rolling a pie crust

5. Now let’s roll out the top crusts. Do the same as step 4 and make sure the crust is big enough to fit over the pie plate. By now you should be able to take the pie plates out of the oven. Fill the bottom crust pie plates with your filling. Now gently flip over the top pie crusts and seal the edges by pressing them. Trim any excess and cut out some cute vents in the top. Brush VERY lightly with egg wash, do not brush the edges, just the middle.

Raspberry Rhubarb Pie Recipe

6. Bake for 40-45 minutes or until the top is just golden brown. Do not burn the edges.

Raspberry Rhubarb Pie Recipe

7. Let cool for at least 30 minutes. ENJOY!

Finished: Raspberry Rhubarb Pie Recipe

Serve with something sweet like ice cream or whipped cream and fresh berries. Soooooooooo flaky and GOOD!

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6 Responses to “FLAKY RASPBERRY RHUBARB PIE RECIPE AND A WEEKEND OF FOOD”

  1. liv Says:

    wow what a jam packed weekend – sorry to hear you and Allan had a car accident but glad you’re both ok. that pie looks amazing!! i love a good slice of pie in the summer with vanilla ice cream. and home grown berries sound amazing – i’m loving all the blackberries, blueberries and cherries right now.

    being up at whistler on the weekend had the funny effect of me wanting to go snowboarding relaly badly for some reason even though we’re in the middle summer! i just might come out of snowboarding retirement this winter…

  2. Nikki Says:

    Oh yum-o! Hope Allan is okay. Sounds like you treated him right this weekend.

  3. Alex Says:

    Hey Allie.
    I Love all of your Photos. What Lens do you use? Do you shot this pics with the D90?

  4. Rooster Says:

    Hungry. So VERY VERY hungry…

  5. Vancity Allie Says:

    Liv, so true! I really want to go boarding soon! Craving it!

    Nikki, haha yeah, he was so depressed by the car accident, at least it cheered him up a bit :)

    Alex, yes I shoot almost everything on my D90 and occasionally on my Blackberry ;)

    Rooster, me too! ;)

  6. Tawcan Says:

    I feel hungry just looking at those pictures. Oh wait maybe because it’s almost lunch time. :D

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This the blog of a 28 year-old Vancouver girl who loves and writes about everything “Vancouver” and West Coast. This is the blog of a girl who works in Vancouver's video game industry, it's also a surfing blog, snowboarding blog, food blog, Canucks blog, gadget blog, and photography blog. VancityAllie.com is an award-winning blog that receives over 2.7M unique visitors every year and over 4,500 followers on Twitter. VancityAllie.com has been featured in books, newspapers, magazines, and television.

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