Easy Rhubarb Pie with Frozen Strawberries

This recipe provides a delicious and straightforward method for creating a fantastic rhubarb pie with frozen strawberries. This dessert perfectly balances the tartness of rhubarb with the sweetness of the strawberries, all nestled in a flaky, golden crust. The ease of using frozen strawberries makes this a convenient treat, available any time of year.

Recipe Overview

Why This Recipe Works

This rhubarb pie with frozen strawberries works because of its simplicity and the perfect balance of flavors. The frozen strawberries, often overlooked, provide a consistent sweetness and texture, removing the need to worry about seasonal fresh strawberries. It’s a method I’ve honed over years of baking, aiming for a reliable and delectable outcome every time.

The combination of rhubarb and strawberries creates a compelling flavor profile, which, when properly balanced, is impossible to resist. One of the reasons this recipe is so successful—beyond its flavor—is its adaptability. You don’t need to be a seasoned baker; the straightforward instructions guide you toward a fantastic pie.

Using frozen strawberries also streamlines the process. There’s no need to hull or slice fresh berries, allowing for a quicker prep time and making this dessert ideal for anyone. The crust, also simplified, ensures a tender, buttery base perfect for the vibrant filling.

Ingredients

Step-by-Step Instructions

Preparing the Crust

1. Whisk together the flour, salt and sugar in a large bowl.
2. Cut in the cold butter and shortening using a pastry blender or your fingers, pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling

1. Combine the sliced frozen strawberries, chopped rhubarb, and the granulated sugar (1 cup) in a large bowl.
2. Let the mixture sit for 15-20 minutes, allowing the fruit to macerate and release their juices.

Assembling and Baking the Pie

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out one disc of dough to fit the bottom of a 9-inch pie plate.
3. Transfer the rolled dough to the pie plate and trim the edges, leaving about an inch overhang.
4. Pour the macerated fruit filling into the prepared crust.
5. Roll out the second disc of dough and either cover as a top crust or cut into strips for a lattice top.
6. Trim and crimp the edges of the top crust or lattice, sealing the edges of the pie.
7. Whisk the egg with milk or cream (for egg wash) and brush over the top crust (optional, use for sheen).
8. Sprinkle the top crust with the remaining 2 tablespoons of sugar.
9. Cut several slits in the top crust to allow steam to escape.
10. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let the pie cool completely on a wire rack before serving.

Chef Tips for Perfect Results

• Ensure your butter and shortening are very cold. This is key for a flaky crust.
• Don’t overwork the dough. Mix just until it comes together. Overmixing develops gluten, which can make the crust tough.
• Use a pie shield or foil around the edges of the pie during baking to prevent the crust from browning too quickly.
• Allow the pie to cool completely before slicing. This allows the filling to set.
• For a slightly thicker filling, you can add 2-3 tablespoons of cornstarch to the fruit mixture.
• Always use fresh rhubarb. Its vibrant flavor is essential.

Common Mistakes to Avoid

• Using warm butter: Warm butter melts too quickly into the flour, resulting in a less flaky crust. Always use cold, cubed butter.
• Overworking the dough: Overmixing, leads to a tough pie crust. Mix just until the dough comes together.
• Not chilling the dough: Chilling the dough allows the gluten to relax and the fat to firm up, contributing to a flakier crust.
• Cutting slits in the crust: Ensure the steam can escape for a properly cooked filling. More than a few slits may lead to a dry filling.
• Not allowing complete cooling: Slice your pie after complete cooling.

Variations and Substitutions

Serving Suggestions and Pairings

Rhubarb pie with frozen strawberries is delicious on its own, best served warm or at room temperature. For a more decadent dessert, serve it with a scoop of vanilla ice cream; this classic pairing perfectly complements the pie’s tartness and sweetness. A dollop of whipped cream is another excellent alternative.

This pie is perfect for summer barbecues, potlucks, and any celebratory occasion. It pairs wonderfully with a cup of coffee or tea, making it an excellent dessert after a meal. It’s fantastic at Easter, Mother’s Day, or any family gathering.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I substitute other fruits for the frozen strawberries?

Yes, you can absolutely substitute or mix in other fruits. Raspberries, blueberries, or even a blend of mixed berries work well. Keep in mind the resulting flavor will change, for example, combining with other tart fruits. Consider adjusting the sugar to taste.

How do I know when the rhubarb pie with frozen strawberries is done baking?

The pie is done when the crust is golden brown and the filling is bubbling. The internal temperature of the filling should be around 200°F (93°C). The edges of the crust should also appear firm and cooked through, and the pie will give slightly if gently shaken.

My pie crust is soggy. What could I have done wrong, and how can I fix it?

A soggy crust is often the result of underbaking or a filling that is too moist. Ensure that your oven is preheated properly and the oven temperature is correct. If the crust is still soggy, you can try baking the pie on a preheated baking sheet or blind-baking the crust first.

Can I make the rhubarb pie with frozen strawberries ahead of time?

Yes, you can assemble the pie a day in advance and store it in the refrigerator. However, do not add the egg wash until just before baking. This helps prevent the crust from becoming soggy. Alternatively, fully baked pies keep well in the fridge for a few days.

What’s the best way to serve rhubarb pie with frozen strawberries?

Rhubarb pie is delicious served warm or at room temperature. Consider pairing your pie with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of crème fraîche. These additions beautifully complement the pie’s tart and sweet flavors. Consider dusting with powdered sugar.

Conclusion

Making a rhubarb pie with frozen strawberries is an easy, delicious experience that anyone can enjoy. This recipe delivers a satisfying dessert for casual gatherings or special occasions. This pie provides a delightful balance of sweet and tart flavors. Consider grabbing your ingredients and start creating your own perfect pie.

Easy Rhubarb Pie with Frozen Strawberries

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• Author: Samantha Jones
• Total Time: 80
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

A sweet and tangy pie made with a flaky butter crust and a luscious filling combining rhubarb and frozen strawberries for a balanced, easy-to-make American dessert, perfect all year round.

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Ingredients

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2 1/2 cups all-purpose flour
1 cup unsalted butter, cold, cut into cubes
6–8 tablespoons ice water
1 teaspoon salt
1 cup granulated sugar divided (1 cup and 2 tablespoons)
4 cups frozen strawberries, sliced (unthawed)
3 cups fresh rhubarb, chopped

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Instructions

In a large bowl, mix 2 1/2 cups flour and 1 teaspoon of salt. Add the cold butter cubes and toss to coat.
Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse sand with some pea-sized pieces.
Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just begins to clump together. Do not overwork the dough.
Divide the dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 400°F (200°C). Roll out one dough disk into a 12-inch circle to use as the bottom crust of the pie.
In a large bowl, toss the rhubarb and frozen strawberries with 1 cup of the sugar until evenly coated.
Pour the rhubarb-strawberry mixture into the crust and sprinkle with 2 tablespoons of sugar.
Roll out the second dough disk and place it over the filling. Seal and flute the edges. Cut a few slits in the top to allow steam to escape.
Place the pie on a baking sheet and bake for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
Let the pie cool completely before serving.

Notes

You can substitute gluten-free all-purpose flour for a gluten-free version.
For an even richer flavor, consider replacing some of the granulated sugar with brown sugar.
If using fresh strawberries instead of frozen, adjust the sugar to taste since they may be sweeter.
The pie can be stored in the refrigerator for up to 3 days.

• Prep Time: 25
• Cook Time: 55
• Category: DESSERTS
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg