Homemade Strawberry Rhubarb Pie Recipe | Self Proclaimed Foodie (2024)

FAQs

How do you keep rhubarb pie from getting soggy? ›

Blind Bake Your Crust

Blind baking is a technique that requires partially baking or fully baking a pie crust before adding any filling. This helps your crust bake evenly and prevents you from ending up with a soggy-bottom pie.

Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid

The reason rhubarb pie gets so runny is that rhubarb is 95% liquid, which puts it near the top of watery fruits and vegetables alongside things like melon and cabbage.

It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.

It's like a sugar bomb. Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Blind bake the crust: If you're making a pie with a moist filling, like fruit pies, blind baking the crust can help prevent sogginess. Blind baking means baking the crust without any filling in it.

Rhubarb pie fillings are often soft and runny. The rhubarb contains so much water, you either have to add too much thickener or coax the rhubarb to release its liquid before thickening it. What's the answer? To solve this problem, I mix the rhubarb with the sugar.

If made ahead without baking, the pastry crust can become too wet and end up soggy after baking. The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight, allowing the pie to sit at room temperature for at least an hour before serving.

Can you make a pie ahead of time and bake it later? ›

So you could make the pie on the morning of Christmas Eve and then bake it on Boxing Day. You could also assemble the pie and then freeze it (unbaked) up to a month in advance. The pie will need to be thatwed for 24 hours in the fridge before you bake it.

You can bake a fruit-based pie a few days in advance as long as it's stored properly. Loosely cover: After baking and cooling your pie, loosely cover it with aluminum foil. Store: store for at room temperature for up to two days, or up to seven days in the fridge according to USDA guidelines.

Rhubarb is good to eat in spring or early summer months, so before late July, to be exact. However, during the late summer months, rhubarb stalks tend to become more fibrous and start to lose their characteristic natural flavor. So, it's better not to eat rhubarb in the late summer.

High in oxalic acid

Rhubarb contains approximately 570–1,900 mg of oxalate per 3.5 ounces (100 grams). The leaves contain the most oxalate, comprising 0.5–1.0% of the leaf ( 3 ). Too much oxalate in the body can lead to a condition known as hyperoxaluria, which is when excess oxalate is excreted in the urine.

To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.

“Before you add your pie filling, mix together about a teaspoon of all-purpose flour and a teaspoon of white granulated sugar, then dust the mixture on the bottom of your pie crust,” recommends Stacey.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.