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Strawberry Rhubarb Pie
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Reviews
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By:
Doris Patterson
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Strawberry Rhubarb Pie Recipe uses egg pastry as a pie shell then fills with strawberries, rhubarb, raisins, sugar, flour and ginger before baking to create this heavenly strawberry rhubarb pie recipe.
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INGREDIENTS
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1 9-inch double-crust Egg Pastry Pie Crust(search recipes)
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2 cups washed, hulled, and
halved strawberries (one
12-oz basket)
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4 cups young, unpeeled rhubarb
stalks, sliced
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1/3 cup seedless raisins
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1 1/3 cups sugar
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6 tablespoons flour
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1/4 teaspoon ground ginger
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1 egg white, lightly beaten
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1 1/2 tablespoons unsalted butter
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DIRECTIONS
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1:
Preheat oven to 425°F. Roll out pastry for bottom crust and line a 9-inch pie plate. Roll out remaining pastry to form top crust or lattice top.
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2:
In a large bowl combine strawberries, rhubarb, raisins, sugar, flour, and ginger; let stand 15 minutes. Brush inside of bottom crust with egg white to moisture-proof. Pour
filling into shell. Dot with butter.
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3:
Moisten rim of bottom crust with water and cover with top crust or lattice top; seal and finish edges.
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4:
Place pie on a rimmed baking sheet and bake for 20 minutes. Lower oven to 400°F and continue baking until crust is golden brown (40 minutes). Cover edges of crust with strips of foil, if necessary, to prevent excessive browning.
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