Question 1

Can you freeze this rhubarb pie?

Accepted Answer

If you want to freeze this pie, I recommend doing so before baking. Make sure to use a metal pie plate or a disposable pie pan – you never want to put a cold glass or ceramic pie plate from the freezer into the oven!

Assemble the pie, then place in the freezer for 2-3 hours until frozen solid. Wrap tightly with a layer of plastic wrap followed by foil. Freeze for 2-3 months.

When ready to bake, unwrap the pie while the oven preheats. Bake at the directed temperatures, but note that you will need to add an extra 20-30 minutes of baking time since the pie was frozen.

Question 2

Do you have to peel the rhubarb before using it?

Accepted Answer

Nope! Simply wash the stalks, cut off the ends (and the leaves, if they are still attached), and cut it into pieces. You do not need to peel it.

Question 3

Can I make this pie with frozen rhubarb and/or raspberries?

Accepted Answer

Yes! If you are using frozen rhubarb and/or raspberries in this recipe, you do not need to thaw them first. Add them to the pie while frozen. You may need to add an extra 10 minutes or so to the baking time if using all frozen fruit.

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