Strawberry Rhubarb Freezer Pie with Gingersnap Crust
Desserts,  Easy,  Recipes,  Vegan,  Vegetarian

Strawberry Rhubarb Freezer Pie with Gingersnap Crust

Remember last month when I made the filling for a freezer pie? Well, I finally had an occasion where I wanted to make a quick dessert recipe, and I remembered that I had this beauty waiting in the freezer for me! I had a store-bought pie crust in the freezer, too, but I was really curious to try out the gingersnap one that was posted with the recipe over on Vintage Mixer. Since I already had the filling ready, this was a cinch to put together. The flavors were wonderful, sweet and slightly spicy from the gingersnaps. Mine didn’t firm up too well once sliced, and I had a hard time getting the crust out of the pan. Not totally sure what happened there. But we just called it “rustic” and got on with it. I served it with some heavy cream that I whipped a little sugar into until it came to soft peaks.

Strawberry Rhubarb Freezer Pie with Gingersnap Crust

Strawberry Rhubarb Freezer Pie
Vintage Mixer

Yield: 1 Pie

for the pie filling (double or triple if you want to freeze multiple pies)
4 cups strawberries, sliced and dived in half
2 cups rhubarb, sliced
1 cup sugar
2 tablespoons cornstarch
juice from 1/2 lemon (2 tablespoons)
1 teaspoon vanilla bean extract (optional)
for the crust:
5-6 tablespoons unsalted butter or coconut oil, melted, plus additional for greasing pie plate
1 cup finely crushed gingersnap cookies (5 oz)
1/2 cup finely chopped pecans (2 oz)
1/8 teaspoon salt

Cook 2 cups of the strawberries and 2 cups of the rhubarb over medium heat for about 10 minutes or until they start to break down. Stir occasionally. Using a potato masher or fork, mash the fruit to break it up more. Add sugar, cornstarch and lemon juice and cook for about 3 minutes over medium high heat until mixture thickens.

Remove from heat and let cool.

Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod.
Transfer to a freezer safe ziplock back and freeze for a rainy spring day.

To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, or use a food processor to combine. Press the crust mixture evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
constructing the pie

Top cooled crust with defrosted strawberry rhubarb mixture. Chill pie until ready to serve. Before serving top with whipped cream.

Notes: the recipe is for one freezer bag pie but you may double the recipe so that you have two pies waiting for a perfect pie day.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

Leave a Reply

Your email address will not be published. Required fields are marked *