Can I use frozen strawberries and rhubarb to make strawberry rhubarb pie?

While fresh strawberries and rhubarb yield the best results, you can use frozen rhubarb if it’s fully thawed and thoroughly drained to reduce excess moisture. Frozen strawberries are not recommended because they release too much liquid, which can make the pie filling runny. If using frozen rhubarb, you may need to slightly reduce other liquids or increase thickening agents like cornstarch to maintain the right consistency.

How can I prevent my strawberry rhubarb pie from becoming soggy?

To avoid a soggy pie, drain off any excess liquid from the fruit filling before placing it into the crust. Adding thickening agents like cornstarch or instant tapioca to the filling helps absorb extra juices and create a firmer texture. Also, ensure the crust is well-chilled before baking and consider pre-baking (blind baking) the bottom crust slightly to reduce sogginess.

Is it possible to make mini strawberry rhubarb pies, and how long should they bake?

Yes, mini strawberry rhubarb pies can be made using smaller pie dishes or muffin tins. Baking times vary depending on the size but typically range from 25 to 35 minutes. The pies are ready when the filling bubbles and the crust is golden brown. Keep a close eye while baking as smaller pies usually cook faster than a full-sized pie.

Should I refrigerate strawberry rhubarb pie if I bake it a day ahead?

It’s best to store strawberry rhubarb pie at room temperature if consumed within 24 hours, covered loosely with foil or plastic wrap. For longer storage beyond a day, refrigerate the pie to maintain freshness and prevent spoilage. Bring refrigerated pie back to room temperature before serving for optimal flavor and texture.

Can I prepare strawberry rhubarb pie crust and filling in advance or freeze them?

Yes, the pie crust dough can be refrigerated for up to 5 days or frozen for up to 3 months. The prepared filling also freezes well for up to 3 months. Baked strawberry rhubarb pie can be frozen for 2 to 3 months; thaw it overnight in the refrigerator before serving. Preparing components ahead saves time and ensures fresh-flavored pie when ready to bake.

Strawberry Rhubarb Pie Recipe With Perfect Tangy Sweetness

Ingredients

– 3 cups (about 300g) sliced rhubarb (1/2 inch pieces)

– 2 and 1/2 cups (about 380g) chopped strawberries

– 1/3 cup (67g) packed light brown sugar

– 1/3 cup (67g) granulated sugar

– 1/4 cup (32g) cornstarch

– 1/4 teaspoon salt

– 1 tablespoon (15ml) orange juice

– 1/2 teaspoon pure vanilla extract

– 2 tablespoons (28g) unsalted butter, cut into small pieces

– 1 large egg, lightly beaten with 1 tablespoon (15ml) milk

– coarse sugar for garnish

– Pie crust made with a mix of cold butter and shortening, enough for top and bottom crusts

– Butter/Shortening

– Egg Wash

– Crust Flour

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Instructions

1-Prepare pie crust dough following standard steps until chilled and rested.

2-In a large bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Mix well and set aside.

3-Preheat oven to 400°F (204°C).

4-Roll one chilled dough disc to 12-inch circle, place in pie plate. Spoon filling into crust, leaving excess liquid behind. Dot filling with small pieces of butter.

5-Roll second dough disc to 12-inch circle, cut into 1/2 to 1-inch wide strips, and weave into a lattice over filling. Seal, trim, and crimp edges. Alternatively, cover with full crust and cut vents or use crumble topping.

6-Brush top crust with egg and milk mixture, sprinkle with coarse sugar if desired.

7-Place pie on a baking sheet and bake at 400°F for 20 minutes. Reduce oven to 350°F (177°C), protect edges with pie shield, and bake 30-35 minutes until filling bubbles.

8-Let pie cool at room temperature for 3 hours to allow filling to set before serving.

9-Store leftovers covered in refrigerator for up to 5 days.

Last Step:

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Notes

🥧 Let the pie cool completely before slicing to prevent a runny filling and ensure clean cuts
🍓 Use fresh rhubarb and strawberries for the best texture and flavor – frozen strawberries are not recommended
⏰ Prepare the crust in advance and chill thoroughly for at least 3 hours for a flakier, more tender result

Author: Brandi Oshea
Prep Time: 3 hours 30 minutes
Cooling Time: 3 hours
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 320mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg