Raspberry-Rhubarb Pie Five spice powder is the secret ingredient in this home-style dessert recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 15, 2022 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Stand Time: 45 mins Bake Time: 60 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¼ cup sugar 3 tablespoon cornstarch ¼ teaspoon five-spice powder 3 cup fresh raspberries or one 12-ounce package frozen lightly sweetened red raspberries 2 cup fresh or frozen unsweetened sliced rhubarb ¼ cup orange marmalade 1 recipe Pastry for Double-Crust Pie (see recipe below) Milk Pastry for Double-Crust Pie 2 ¼ cup all-purpose flour ¾ teaspoon salt ⅔ cup shortening 1 tablespoon cold water Directions Combine sugar, cornstarch, and five-spice powder. Stir in fruit and marmalade. Toss until coated. If using frozen fruit, let mixture stand 45 minutes or until fruit is partially thawed but still icy. If using all fresh fruit, let stand while preparing pastry. Preheat oven to 375 degree F. Ease 1 pastry round into a 9x2-inch heart-shape baking pan or dish or 9-inch pie plate; do not stretch pastry. Add fruit mixture to pastry-lined pan. Trim bottom pastry to edge of pan. Roll out second ball of dough; cut slits in pastry and place pastry on filling. Trim 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry; crimp edge. Brush with milk. If desired, cut small hearts out of pastry scraps; place on pie. Brush cutouts with milk. If desired, sprinkle with additional sugar. Bake 60 to 70 minutes or until filling is bubbly and pastry is golden. Cool on a wire rack. Serve warm or cool. Makes 8 servings. Pastry for Double-Crust Pie In bowl combine flour and salt. Cut in shortening until pieces are pea-size. Sprinkle cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 10 tablespoons, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle. Print Nutrition Facts (per serving) 443 Calories 18g Fat 69g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 443 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 20% Sodium 226mg 10% Total Carbohydrate 69g 25% Total Sugars 33g Protein 4g Vitamin C 11.8mg 59% Calcium 90.9mg 7% Iron 2mg 11% Potassium 147mg 3% Folate, total 48.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.