Good pie out of frozen rhubarb?

Question

Hello, 

A dear friend has a birthday coming up and the only thing I know she’d love is a rhubarb pie. 

Can’t find one already made here, not even frozen. I can get frozen rhubarb from Sprouts, though. Can a really good pie be made from frozen rhubarb and frozen crust, or is that destined to be a travesty? 

I can bake competently from a recipe but am far from a great or intuitive baker. Any recipes for a decent from-frozen filling, and suggestions as to good-quality frozen pie crust would be a big help. 

Am I better of ordering overpriced rhubarb pie filling from Amazon? If so, are there any brands you’d recommend? 

Any advice (or born-of-experience discouragement) is appreciated. 

Thank you, 
Ninrn

Answer

I grow rhubarb and have made great pies from frozen rhubarb. Just thaw and drain if watery then proceed with a recipe for fresh. If you don’t want to make the pie crust the Pillsbury ones are fine.

Answer

frozen fruit makes excellent pies and i'd use that over "pie filling" any day.

if you're not up to pie dough pâte sucree comes together easily in the food pro and is great with sour fruit like rhubarb and plum.

https://www.marthastewart.com/336048/pate-sucree 

lastly, i always add a little ginger to pies like this and orange or lemon zest is nice too.

Answer

my 96 year old mom has a freezer full of rhubarb and makes great pies all year long. You do want a top crust for your rhubarb pie (she usually makes a lattice) but a crumb crust would be just fine also if you have to buy your pastry.

a lot of recipes out there but filling proportions like the below will work well. Just stir the filling up, and dump into awell chilled (or frozen) prepared crust, cover with top crust and bake. We like flour, with an egg for thickening. I also recommend cooking the pie till well done and browned on the bottom - the caramelized juice-sugar-egg at the bottom of the pie is one of the great food treats. Of course, cover the edges of the pie once it is golden to avoid excessive browning there. And put something under the pie (lower shelf if possible) while baking to catch any drips.

(for 9 in. pie) bake at 425F
4-5 cups rhubarb
1-1/2 C sugar mixed with 6 tbsp flour
1 egg, lightly beaten

pie crust for a two crust pie
If you want to go with an already formed purchased bottom crust, crumb crust is a possibility - Note this is just one formula for topping you can adjust to taste.. cut together or mix in food processor til butter in pea sized chunks half cup each of butter, flour and brown sugar,with a bit of cinnamon if wanted.crunch together into lumps and sprinkle over pie. 

 If pie feels like too much of a hassle, you can omit the bottom crust altogether and make a rhubarb crunch or crisp using the recipe above. Ive made the crisp adding oatmeal, you might want to bulk up the topping. But the pie is the surpreme use of rhubarb, do give it a try.

Answer

Wow. Taralli, Ellen Cooks, hotoynoodle, and jen kalb. Thanks so much for all this help! Jen kalb, your detailed and eloquent description pushed me off the fence. I’m going to give it a shot. I’ll let you know how it goes. Thank you all again!

Answer

So, a few more questions, please: Do you thaw the rhubarb? I noticed the Pillsbury recipe says to bake the pie 25-30 minutes, but 60-70 minutes if using frozen rhubarb, so I’m guessing they don’t mean you to thaw. But how can the same crust be just as good baked twice as long? Won’t it get dry or burnt with such a longer baking time?

Answer

Rhubarb makes a good crisp, and then you wouldn't have to worry about pie crust. Thaw the rhubarb, combine with other fruits (cranberries, strawberries?) and sugar, and top with a streusel topping.

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Good pie out of frozen rhubarb?

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