How to Make Strawberry Raisin Rhubarb Pie - A Step-by-Step Guide

When it comes to classic summer desserts, nothing quite compares to a delicious homemade pie. And when it comes to pie fillings, the combination of tart rhubarb and sweet strawberries is a match made in heaven. Add in some plump raisins for extra sweetness and texture, and you’ve got yourself a winning dessert that’s perfect for any occasion.

This Strawberry Raisin Rhubarb Pie recipe is a delightful twist on the traditional rhubarb pie, adding the natural sweetness of strawberries and ...

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Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 2 cups fresh strawberries, halved lengthwise
  • 4 cups rhubarb, stalks only, sliced 1/2 inch thick
  • ½ cup raisins, or to taste
  • 6 tablespoons all-purpose flour
  • 1 ¼ cups white sugar
  • ¼ teaspoon ground ginger
  • 1 egg white, beaten
  • 1 ½ tablespoons unsalted butter, diced

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie dish with a pastry crust.
  • Mix together the strawberries, rhubarb, raisins, flour, sugar, and ginger in a bowl; allow the mixture to stand for 15 minutes. Meanwhile, roll the remaining crust out into a 10-inch circle on a floured work surface. Brush the bottom crust with egg white, and pour in the filling. Dot the filling evenly with butter.
  • Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Place the pie into a rimmed baking sheet.
  • Bake in the preheated oven for 20 minutes; lower oven heat to 400 degrees F (205 degrees C), and bake until golden brown, about 20 more minutes. Line the crust edges with aluminum foil if they brown too quickly.
  • Nutrition

    447 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 6mg
    • Sodium: 245mg
    • Total Carbohydrate: 70g
    • Dietary Fiber: 4g
    • Total Sugars: 40g
    • Protein: 5g
    • Vitamin C: 28mg
    • Calcium: 70mg
    • Iron: 2mg
    • Potassium: 355mg