Comments on: Strawberry Rhubarb Pie

By: Meggan

Meggan — Tue, 30 Apr 2024 16:12:34 +0000

In reply to Jacquelyn Fessler. YES, that should be reserved fruit juice (you’re basically adding 1/4 cup of drained juice as opposed to all of it). So sorry for the typo, that was super confusing and I’m sorry about that. It’s fixed now. Thank you! - Meggan

By: Jacquelyn Fessler

Jacquelyn Fessler — Fri, 26 Apr 2024 17:52:38 +0000

Can you please look at your instructions- step 5. Is “reserved fruit” the 1/4 fruit juice we set aside ? Thank you!

By: Meggan

Meggan — Thu, 18 Apr 2024 15:23:29 +0000

In reply to Andrew Oliver Skaab. Thank you so much, Andrew! - Meggan

By: Andrew Oliver Skaab

Andrew Oliver Skaab — Thu, 18 Apr 2024 01:45:56 +0000

Excellent recipe and explanation. You rock!

By: Carl Hack

Carl Hack — Sun, 26 Sep 2021 21:19:35 +0000

Was able to score freshly harvested rhubarb from a friend’s garden in NCal. Made this pie with amazing results. The texture was just right, and the flavor profile spot on. Thank you Meggan and your Culinary Hill Team.

By: Meggan

Meggan — Fri, 13 Aug 2021 20:04:02 +0000

In reply to Hope DeArmond. Hi Hope, we haven't tested these as mini pies baked from frozen, so I would recommend watching them closely as they bake. Sorry about that! - Meggan

By: Hope DeArmond

Hope DeArmond — Fri, 13 Aug 2021 15:38:35 +0000

I plan to make little strawberry-rhubarb pies (about 4″ across). I want to freeze them. When the pie is frozen, what’s the baking time for these small pies?

By: Meggan

Meggan — Tue, 01 Jun 2021 16:01:30 +0000

In reply to Doug WJr.

Hi Doug, I recommend freezing the unbaked pie and baking from frozen. I haven’t tried reheating this pie baked from frozen, sorry! If you happen to try it, please stop back on by and let me know how it went! I don’t want to ruin your pie. – Meggan

By: Doug WJr

Doug WJr — Fri, 28 May 2021 18:11:07 +0000

Can you freeze a baked strawberry rhubarb pie?

By: Dave

Dave — Mon, 07 May 2018 18:54:09 +0000

Almost identical to the recipe I use. You can also use tapioca flour/starch instead of the beads. Put the beads in a blender – pulse – viola! Flour. Works great!