Rhubarb and Raspberry Crumble Pie
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Rhubarb and Raspberry Crumble Pie

NUTRITION · PER SERVING80M COOK
CAL 24%·PRO 10%
CARBS 67G54% OF CAL
3G FIBER29G OTHER34G TOTAL SUGAR
FAT 24G45% OF CAL
9G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fruit pie with tart rhubarb and raspberries in a flaky crust, topped with a buttery crumble. Balances sweet and tangy; best served with vanilla ice cream.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

  • <b>For the pie dough</b>
  • you will have enough for two pies or one double crust pie
  • 315 g | 11oz plain (all purpose flour, plus more to dust)
  • 185 g | 6.5oz cold unsalted butter (cubed)
  • 45 g | 1.5oz vegetable shortening (or you can use all butter)
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 60 ml | 1/4 cup ice water + 1 tbsp white vinegar
  • <br>
  • <b>Crumble topping</b>
  • 100 g | 3.5oz plain (all purpose flour)
  • 85 g | 3oz cold unsalted butter (cubed)
  • 65 g | 2.3oz soft light brown sugar
  • 3 level tbsp granulated sugar
  • 1/4 tsp salt
  • an extra 3 tbsp Demerara sugar to sprinkle over the pie
  • <b>Filling</b>
  • 600 g | 1.3lbs rhubarb (trimmed and cut into small cubes)
  • 200 g | 7oz fresh raspberries
  • 200 g | 7oz sugar
  • 2 tbsp cornflour (cornstarch)
PREP
20M
SODIUM
164MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.