Ingredients
Scale
For the Pie Crust:
- 2 cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 2 sticks (8 tablespoons each) unsalted butter, chilled and cubed
- ½ cup sour cream
For the Pie Filling:
- 3½ cups rhubarb, fresh or frozen, cut into ½ inch pieces
- 2 cups raspberries, fresh or frozen
- ¾ to 1 cup granulated sugar
- 2 tbsp cornstarch
For the Topping:
- 1 egg yolk, beaten
- Turbinado sugar, about 1 tbsp
- Preheat the oven to 350 degrees.
Instructions
For the Pie Crust:
- Combine the flour, sugar, and salt in a food processor and pulse to mix.
- Add the butter and pulse several times until the butter has been fully mixed into the flour. Add sour cream and pulse again just long enough to combine.
- Dump mixture onto a floured surface and pat into two fat disks. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll out one dough disk on a floured surface into a round about an inch larger than a 9-inch pie plate. Arrange the crust in the pie plate, avoiding stretching it. Roll out the second crust and reserve it.
For the Pie Filling:
- Combine the filling ingredients in a mixing bowl, adding the full amount of sugar if the berries are tart. Spoon into the prepared crust.
- Top with the second crust. Crimp the edge decoratively.
For the Topping:
- Brush the top of the pie with the egg yolk. Scatter turbinado sugar over the top.
- Bake the pie until the crust is golden brown, about 60-75 minutes. Cool before slicing and serving.