Raisin and Rhubarb Pie

From “ThePurity Cookbook” circa 1937


  • 1 cup rhubarb
  • 1 cup seeded raisins
  • 1 cup white sugar
  • 2 tbsp lemon juice
  • Grated rind of 1 lemon
  • 1 egg
  • 3 cups flour
  • 1/2 tsp salt
  • 1 cup shortening
  • 1 cup cold water



  • Sift flour with salt, and cut in half the shortening until mixture is like fine meal; add water gradually, and mix thoroughly, using less than 1 cup of water if possible.
  • Turn out on board covered with very light sifting of flour and roll to 1/4-inch thickness.
  • Spread remaining shortening on rolled dough; fold dough over 3 times and roll again to required thickness. Always keep dough at the crumbly stage. A dough heavy with water will not flake up in the oven.

Pie Filling:
Chop rhubarb and raisins finely; add sugar, lemon juice and rind, and well-beaten egg.

Bake between two crusts in hot oven of 450 degrees for 10 minutes; then reduce temperature to 350 degrees until baked.

Posted on September 9, 2015 and filed under desserts & sweets.