Prep: 2 hours
Bake: 50 minutes
Makes: 1 9-inch pie
2 lbs. (about 8 stalks) rhubarb
1 cup plus 1/4 cup sugar
1/4 cup cornstarch
Finely grated zest of 2 lemons
1 tsp. vanilla extract
6 oz. fresh whole raspberries
1/4 tsp. salt
Pie pastry (recipe follows)
Cut: Trim rhubarb. Split each stalk the long way. Slice crosswise into 1/2-inch lozenges (rhubarb, like celery, cuts best on the diagonal, so chunks will be diamond-shaped). Measure 6 cups.
Macerate: Tumble rhubarb into a large bowl. Stir in 1 cup sugar, the cornstarch, zest and vanilla. Let rest. Tumble raspberries into a small bowl. Sprinkle berries with remaining ¼ cup sugar and the salt. Mash raspberries with a fork. Let rest.
Chill: Roll out larger pastry disk 1/8-inch thick. Fit into a 9-inch pie plate, trim and crimp edges. Freeze firm. Roll out smaller pastry disk and trim to a 9 1/2-inch circle. Snip in a star to vent pie. Freeze firm.
Prebake: Line the pastry-filled pie plate with parchment paper, fill with dried beans or pie weights. Slide into a 400-degree oven and bake until pastry turns golden brown, about 30-35 minutes. Cool 10 minutes. Pull out parchment and weights.
Fill: Suspend a medium-mesh sieve over rhubarb bowl. Strain raspberries through, pressing firmly. Discard seeds. Stir fruit and juices; scrape into the baked pie crust. Cover pie with frozen top pastry.
Bake: Set pie on a rimmed baking sheet. Protect pie rim with a pie halo or tinfoil. Slide into a 400-degree oven and bake until top is golden brown and thickened juices bubble up, about 45-50 minutes. Cool completely. Slice and serve.
Pie pastry: Measure into the food processor: 2 cups flour, 2 tablespoons sugar and 1/2 teaspoon kosher salt. Buzz briefly to mix. Drop in 2 sticks (1 cup) cold unsalted butter, cut up. Pulse a few times, until largest lumps are the size of peas. Turn out into a large bowl. Drizzle in, 1 tablespoon at a time, up to 8 tablespoons cold water, folding gently with a soft spatula, until clumps form. Pat 2/3 of the pastry into a large disk, pat the remaining pastry into a smaller disk. Dust each with flour, wrap in plastic and chill.
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