Tasty Strawberry Rhubarb Pie Recipe Using Frozen Fruit
This tasty strawberry rhubarb pie recipe is designed with convenience in mind, using frozen fruit without compromising on flavor. It offers the same classic taste and texture as a pie made with fresh ingredients, but with the added flexibility of using frozen strawberries and rhubarb. The filling is thickened just right, ensuring a sliceable, juicy pie that holds its shape while delivering that signature sweet-tart burst in every bite.
- 4 cups frozen rhubarb (chopped)
- 2 cups frozen strawberries (quartered)
- 3/4 cups granulated sugar
- 1/4 cup cornstarch (or quick-cooking tapioca)
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 3/4 cups all-purpose flour
- 1/3 cup brown sugar (packed)
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter (cold and cut into small pieces)
- 1 9-inch pie crust (store-bought or homemade)
- Preheat the Oven
Preheat your oven to 400°F (200°C) and position the rack in the middle of the oven. Line a baking sheet with aluminum foil to catch any drips from the pie as it bakes.
- Prepare the Pie Crust
Roll out your pie crust and gently place it into a 9-inch pie plate. Trim any excess crust and flute the edges if desired. Place the prepared crust in the refrigerator to chill while you make the filling and topping.
- Make the Filling
In a large mixing bowl, combine the frozen rhubarb, frozen strawberries, granulated sugar, cornstarch (or tapioca), lemon juice, and kosher salt. Toss everything together until the fruit is well coated and the mixture starts to look a bit syrupy. Set the filling aside for a few minutes to allow the cornstarch to absorb some of the juices.
- Create the Crumb Topping
In a medium bowl, mix together the all-purpose flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture forms small, pea-sized clumps. The topping should be crumbly and slightly moist.
- Assemble the Pie
Take the pie crust out of the refrigerator. Pour the strawberry-rhubarb filling into the crust, spreading it out evenly. Sprinkle the crumb topping generously over the fruit filling, making sure it covers the entire surface.
- Bake the Pie
Place the pie on the prepared baking sheet to catch any overflow. Bake the pie at 400°F (200°C) for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the topping is golden brown and the filling is bubbling. If the crust or topping starts to brown too quickly, loosely cover the pie with aluminum foil.
- Cool and Serve
Once the pie is done baking, remove it from the oven and allow it to cool completely on a wire rack. This cooling period is crucial for the filling to set properly, so resist the temptation to cut into it right away.
Once cooled, slice and serve your strawberry rhubarb pie. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- To avoid a soggy bottom crust, consider brushing the inside of the pie crust with a beaten egg white before adding the filling.
- If you prefer a thicker filling, allow the frozen fruit to thaw slightly and drain any excess liquid before combining with the other filling ingredients.
- For an extra crunchy crumb topping, you can add a handful of rolled oats or chopped nuts like almonds or pecans to the mix.
Have Fun Baking!