Strawberry Rhubarb Pie With Frozen Fruit Recipe

A delicious pie featuring a sweet and tangy filling of strawberries and rhubarb, made easy with frozen fruit for a delightful dessert any time of year.

Ingredients

• 9" double pie crust
• 1 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups fresh OR frozen strawberries
• 2 1/2 cups chopped frozen rhubarb
• 1 1/2 tbsp. butter, divided into pieces
• 1 egg, lightly beaten (optional)

Instructions

1. Step 1: Prepare the Pie Crust
   Begin by rolling out half of your pastry dough, whether homemade or purchased, and gently fit it into your favorite 9-inch pie plate. Trim away any excess dough to keep things tidy and even with the edge of the plate.

2. Step 2: Combine the Dry Ingredients
   In a spacious mixing bowl, whisk together the granulated sugar and cornstarch until well blended. This mixture will act as a thickening agent for your filling, ensuring each slice holds its shape beautifully.

3. Step 3: Coat the Fruit
   Introduce the strawberries and rhubarb to the sugar-cornstarch mix, tossing them gently to ensure they’re thoroughly coated. This step helps to evenly distribute sweetness and thicken the juices released by the fruit during baking.

4. Step 4: Assemble the Pie Filling
   Transfer your sweetly coated fruit into the prepared pie shell, spreading it out evenly. Dot the filling with small pieces of butter—this adds a lovely richness and helps the filling meld together.

5. Step 5: Brush the Crust Edges (Optional)
   If you’d like, lightly brush the edges of the pie crust with a beaten egg. This gives the crust a gorgeous golden hue once baked and adds a touch of gloss.

6. Step 6: Prepare the Top Crust
   Roll out your remaining pastry and decide on your top crust style: either cut it into strips for a charming lattice design, or roll it out whole for a classic look. If using a pre-made crust, simply lay it over the top.

7. Step 7: Create the Lattice or Seal the Crust
   If opting for a lattice, weave the strips over the pie and tuck the ends under the bottom crust, fluting the edges for a decorative finish. For a full crust, drape it over the filling and firmly press around the edge to seal, using a fork if desired. Don’t forget to cut a few small vents to allow steam to escape.

8. Step 8: Egg Wash the Top (Optional)
   A final brush of the beaten egg across the entire top crust will ensure a beautifully browned finish, adding that extra bit of shine and crispness.

9. Step 9: Prepare for Baking
   Place your pie on a baking sheet, lining with foil if you wish for a hassle-free cleanup. This step is especially helpful if your pie decides to bubble over.

10. Step 10: Bake the Pie
    Slide your pie into the oven, baking at a hot 450°F for the first 12 minutes to set the crust. Then, reduce the heat to a gentle 350°F, letting it bake for 50 to 60 minutes until the filling is bubbling and the crust is perfectly golden.

11. Step 11: Protect the Edges
    Partway through baking, about 20 minutes in, consider adding a pie crust shield to keep those edges from over-browning. This little trick ensures your pie remains aesthetically pleasing right to the last crumb.

Notes

Navigating the delightful challenge of strawberry rhubarb pie can sometimes lead to a few amusing blunders. A common hiccup is underestimating the power of rhubarb's tartness. Ensure you balance the sweet and sour by sticking closely to the sugar quantity. Another potential slip is overfilling the pie, which might result in a bubbling mess. Keep an eye on the filling amount to let the crust shine.

When baking, protecting the crust is crucial. If it's browning too fast, a trusty pie shield or some foil can save the day. And finally, remember to allow the pie to cool; slicing too soon can turn that lovely filling into a delicious but soupy situation. Embrace these tips for pie perfection!