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    Home » Recipes » Repeat Recipe

    Strawberry Rhubarb Freezer Pie

    Modified: Mar 6, 2024 · Published: May 23, 2013 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    Oh my goodness. I found the coolest thing to do with some of the recent batch of rhubarb that I picked up from the Farmers' Market. When I saw this post over at Vintage Mixer, I was floored.

    Making a pie filling now to be enjoyed at some point in the future when I need a dessert fix? Sign. Me. Up. So I made the filling this afternoon and it's sitting in my freezer right now.

    I may have licked the spatula, you know, for purely scientific purposes, and it tasted great! I hope I'll be up for baking the gingersnap crust when I end up making this pie, but I could always just thaw it out and pour it into a pre-made pie crust, too. Easy as (freezer) pie. 

    Strawberry Rhubarb Freezer Pie

    When 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
    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 ½ 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)
    ½ cup finely chopped pecans (2 oz)
    ⅛ 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.

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    Reader Interactions

    Comments

    1. Joanne

      May 24, 2013 at 5:01 pm

      Okay that is pure genius and such a great way to preserve summer fruit through the winter!

      Reply
    2. Suzanne

      November 21, 2018 at 5:25 pm

      Hi! I made this freezer pie thinking I would use it to make a two crust pie. I didn’t read the whole recipe oops.....The filling taste delicious would it work to bake it in a two crust pie?

      Reply
      • Ashley

        November 21, 2018 at 7:05 pm

        Maybe if you cut some shapes out of the second crust to place on top of the pie after it’s chilled that may work - you don’t bake the filling. Good luck!

        Reply
    3. Rose Hooper

      March 05, 2022 at 10:59 pm

      I make strawberry pies for a little guy in the nursing home, since our stupid state does not allow people in to see loved ones without violating HIPPA...(he LOVES strawberry pie) Tonight I made this recipe because I had an abundance of strawberries of marginal quality (winter fare in the stores here) and the flavor is marvelous! I used frozen rhubarb from my garden last summer, and fresh strawberries and added an extra TB of cornstarch because it looked a little runny. I am also a big fan of one crust pies (calories!) and use the cut out hearts as a decorative crust topping...very happy to have found this recipe...will make one for eating now and if there's enough left over, freeze some!

      Reply
      • Ashley

        March 09, 2022 at 9:04 am

        That's so sweet of you to make pies to send in for him - I bet it was much appreciated. I've been able to find some surprisingly good winter strawberries here in NY lately. And I also recently used garden rhubarb from my freezer. If you like sweet and tangy, I have a rhubarb custard pie recipe that I've been enjoying since I was a kid that you can make with fresh or frozen rhubarb: https://bigflavorstinykitchen.com/rhubarb-custard-pie-3/

        Reply
    4. Judy

      June 15, 2023 at 2:36 am

      Thank you for having. Going to enjoy your site.

      Reply
      • Ashley

        June 15, 2023 at 9:31 am

        Thanks for stopping by, Judy! 🙂

        Reply

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