Strawberry Rhubarb Pie Recipe With Frozen Fruit

Strawberry Rhubarb Pie With Frozen Fruit: A Taste of Home

Hi, friends! It’s Alex here, and today, I’m so excited to share a recipe that’s near and dear to my heart: Strawberry Rhubarb Pie, made easy with frozen fruit. This isn’t just any pie; it’s a slice of nostalgia, a taste of summer, and a warm hug all rolled into one. Don’t you just love recipes that bring back memories?

Strawberry rhubarb pie is a classic for a reason. The tartness of the rhubarb perfectly balances the sweetness of the strawberries, creating a flavor explosion that’s simply irresistible. And using frozen fruit? Well, that’s my little secret to enjoying this delightful treat year-round. So, if you are ready, let’s get baking!

Why You’ll Love This Strawberry Rhubarb Pie

This recipe isn’t just about making a pie; it’s about creating an experience. Here’s why you’ll fall in love with this strawberry rhubarb pie:

• Year-Round Enjoyment: Frozen fruit means you can bake this pie any time of the year, not just when rhubarb and strawberries are in season.
• Easy and Convenient: Using frozen fruit simplifies the process, saving you time and effort.
• Perfectly Balanced Flavors: The combination of sweet strawberries and tart rhubarb is a match made in heaven.
• Comfort Food at Its Finest: Every bite feels like a warm hug, bringing back memories of home and simpler times.
• Impressive Yet Approachable: This pie looks and tastes like you spent hours in the kitchen, but it’s surprisingly easy to make.

Ingredients for Strawberry Rhubarb Pie With Frozen Fruit

Here’s what you’ll need to create this masterpiece. Don’t worry, I’ve kept it straightforward and simple.

• For The Filling
• 3 cups frozen strawberries
• 3 cups frozen rhubarb
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces
• For The Pie Crust (Double Crust)
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, very cold, cut into cubes
• 6-8 tablespoons ice water
• For Finishing
• 1 egg (for egg wash)
• 1 tablespoon milk
• Coarse sugar for sprinkling (optional)

Step-by-Step Guide to Baking the Perfect Pie

Now, let’s get to the fun part – baking! Follow these simple steps, and you’ll have a delicious strawberry rhubarb pie in no time.

1. Prepare the Dough: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
2. Add Water: Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together.
3. Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
4. Thaw the Fruit: Place the frozen strawberries and rhubarb in a colander set over a bowl. Let them thaw for about 30 minutes, stirring occasionally. Once softened but still cool, discard excess liquid. This step is crucial to prevent a soggy pie.
5. Mix the Filling: In a large bowl, combine the thawed fruit with sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir well and let it sit for 10 minutes, allowing the juices to start thickening.
6. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer it into a 9-inch pie pan, pressing it down into the edges.
7. Add the Filling: Pour the fruit filling into the crust, making sure to distribute it evenly. Dot the top with small butter pieces.
8. Roll Out the Top Crust: Roll out the second disc of dough into another 12-inch circle. Drape it over the filling and trim any excess dough, leaving about ½ inch overhang. Crimp the edges to seal.
9. Vent the Crust: Cut a few small slits on top to allow steam to escape. This prevents the pie from exploding in the oven!
10. Prepare the Egg Wash: In a small bowl, whisk the egg and milk together. Brush the egg wash over the top crust and sprinkle with coarse sugar if desired.
11. Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake in a preheated 400°F (200°C) oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and bake for another 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them loosely with foil.
12. Cool Completely: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly and prevents it from being too runny when cut.
13. Serve and Enjoy: Serve at room temperature or slightly warm with vanilla ice cream or whipped cream.

Pro Tips for the Perfect Strawberry Rhubarb Pie

Here are some of my tried-and-true tips to ensure your pie turns out perfect every time:

• Use Cold Butter: Keep your butter as cold as possible when making the pie crust. This creates flaky layers.
• Don’t Overwork the Dough: Overworking the dough develops the gluten, resulting in a tough crust. Mix gently and only until the dough comes together.
• Chill the Dough: Chilling the dough is essential for preventing the butter from melting and ensuring a tender crust.
• Thaw the Fruit Properly: Thawing the fruit and draining the excess liquid is crucial to prevent a soggy pie.
• Use Cornstarch: Cornstarch helps to thicken the filling and prevent it from being too runny.
• Bake on a Baking Sheet: Baking the pie on a baking sheet catches any drips and prevents them from burning on the bottom of your oven.
• Cool Completely: Cooling the pie completely allows the filling to set properly, preventing it from being too runny when cut.

Common Mistakes to Avoid

We all make mistakes, but knowing what to avoid can help you bake a perfect pie. Here are some common pitfalls and how to steer clear of them:

• Soggy Crust: This is usually caused by too much moisture in the filling. Make sure to thaw the fruit properly and drain any excess liquid.
• Tough Crust: Overworking the dough or using warm butter can result in a tough crust. Keep the butter cold and mix gently.
• Runny Filling: Not using enough cornstarch or not cooling the pie completely can result in a runny filling.
• Burnt Crust: If the crust starts to brown too quickly, cover the edges loosely with foil.

Variations to Spice Things Up

Want to add a little twist to your strawberry rhubarb pie? Here are some fun variations to try:

• Add Orange Zest: A little orange zest adds a bright, citrusy note to the filling.
• Use Different Spices: Experiment with different spices like nutmeg or ginger for a unique flavor.
• Add Nuts: Sprinkle chopped nuts like pecans or walnuts on top of the crust before baking for added texture and flavor.
• Make a Crumble Topping: Instead of a top crust, make a crumble topping with flour, butter, sugar, and oats.
• Strawberry Rhubarb Crisp Pie: Transform this pie into a crisp by adding an oat-based topping for extra crunch and a rustic feel.

How to Store Your Strawberry Rhubarb Pie

If you happen to have any leftovers (which is rare in my house!), here’s how to store your pie:

• Room Temperature: You can store the pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil.
• Refrigerator: For longer storage, keep the pie in the refrigerator for up to 5 days.
• Freezer: To freeze the pie, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.

Frequently Asked Questions (FAQ)

Here are some common questions about making strawberry rhubarb pie:

• Can I use fresh fruit instead of frozen? Yes, you can. Use equal amounts of fresh strawberries and rhubarb.
• Do I need to peel the rhubarb? No, you don’t need to peel the rhubarb. Just wash it and trim the ends.
• Can I make the pie crust ahead of time? Absolutely! The pie dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.
• Why is my pie crust shrinking? This can happen if the dough is not properly chilled or if it’s over-handled. Make sure to chill the dough and mix gently.
• The stems of rhubarb are poisonous, is this true? The leaves of rhubarb are poisonous, not the stems. The stems are perfectly safe to eat and are the part we use in pies and other recipes.

Serving Suggestions

Here are some delightful ways to serve your strawberry rhubarb pie:

• Vanilla Ice Cream: A classic pairing that never disappoints. The cold ice cream complements the warm pie perfectly.
• Whipped Cream: A dollop of freshly whipped cream adds a touch of elegance and richness.
• Custard Sauce: A creamy custard sauce adds a luxurious touch.
• On Its Own: Sometimes, the pie is so good it doesn’t need anything else! Serve it warm or at room temperature and enjoy every bite.

I hope you enjoy making this Strawberry Rhubarb Pie as much as I do. It’s a recipe that’s sure to bring joy and warmth to your home. Happy baking, friends!