Name: Strawberry Raisin Rhubarb Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: US
Ingredients: 1 recipe pastry for a 9-inch double crust pie; 4 cups rhubarb, stalks only, sliced 1/2 inch thick; 2 cups fresh strawberries, halved lengthwise; 1 1/4 cups (250g) granulated sugar; 1/2 cup raisins, or to taste; 6 tablespoons all-purpose flour; 1/4 teaspoon ground ginger; 1 egg white, beaten; 1 1/2 tablespoons unsalted butter, diced

Strawberry Pie

Strawberry Raisin Rhubarb Pie

Jul 15, 2025
by Adriel Schinner
- 4.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

30 mins
COOK TIME

40 mins
TOTAL TIME

1 hrs 10 mins
SERVING

8 People
VIEWS

7

A vibrant pie bursting with the tartness of rhubarb, the sweetness of strawberries, and the subtle chewiness of raisins. This pie is a delightful balance of flavors and textures, perfect for a summer gathering or a cozy evening treat.

Ingridients

Adjust Servings

1 recipe pastry for a 9-inch double crust pie

4 cups rhubarb, stalks only, sliced 1/2 inch thick

2 cups fresh strawberries, halved lengthwise

1 1/4 cups (250g) granulated sugar

1/2 cup raisins, or to taste

6 tablespoons all-purpose flour

1/4 teaspoon ground ginger

1 egg white, beaten

1 1/2 tablespoons unsalted butter, diced

Nutrition

Carbohydrate

70 g
Cholesterol

6 mg
Fiber

4 g
Protein

5 g
Saturated Fat

5 g
Sodium

245 mg
Sugar

40 g
Fat

17 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

02

Step

Line a 9-inch pie dish with 1 pie crust. Roll remaining crust into a 10-inch circle on a lightly floured surface. Cut into 3/4-inch wide strips; set aside for creating a lattice top. (15 minutes)

03

Step

In a large bowl, gently mix rhubarb, strawberries, sugar, raisins, flour, and ginger. Allow the mixture to macerate for 15 minutes, allowing the flavors to meld and the fruit to release some of its juices. (20 minutes)

04

Step

Brush the bottom crust with the beaten egg white. This will help to create a moisture barrier and prevent the crust from becoming soggy. Pour the fruit filling into the prepared pie crust and dot the top evenly with diced butter. (5 minutes)

05

Step

Moisten the rim of the pie with a small amount of water. Arrange the pastry strips over the filling in a lattice pattern. Start with the longest strips and lay the first two in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust to seal. (20 minutes)

06

Step

Bake in the preheated oven for 20 minutes; reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, about 20 minutes more. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil. (40 minutes)

For a richer flavor, consider using brown sugar instead of white sugar.
Add a tablespoon of lemon juice to the filling for extra tanginess.
If you don't have fresh strawberries, you can use frozen ones, but be sure to thaw and drain them well before using.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

Adriel Schinner

Written by

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