Rhubarb-Black Raspberry Pie by Jamie Reinke

Rhubarb-Black Raspberry Pie



  • 2 cups fresh black raspberries
  • 4 cups fresh rhubarb, diced
  • 1 1/4 cups sugar
  • 1/3 cup flour
  • 1 tsp fresh lemon juice
  • 1 Tbsp butter chips
  • Your favorite pie crust for a double crust pie



  1. Put black raspberries and rhubarb in a large bowl.
  2. Add sugar, flour and lemon juice. Toss very gently.
  3. Spoon mixture into pie crust and dot with butter chips.
  4. Cover with top crust and seal.
  5. Brush top with milk and sprinkle with sugar.
  6. Bake at 350° for about 1 to 1 1/2 hours.
  7. Keep an eye on it and if crust is getting to brown, put some foil around the edges.

Comments from Jamie:
My Grandma Best used to make this pie but she never had a recipe as it was all in her head. I found a recipe online and modified it some until this now tastes almost as good as I remember my grandma's pie to taste.


Pi Day Recipe Submission by Jamie Reinke