I recently came across a brilliant idea, freezer pies. Basically, you make the fruit ingredients in advance, freeze them, then pull them out on a rainy day to enjoy with a store bought or simple crust. Immediate pie satisfaction -genius. This strawberry rhubarb freezer pie is super simple and can be easily made in bulk so that you can keep a few ready-to-make pies on hand.
I can imagine that after a long day of caring for a new baby, we may need a little bright pick me up and I think this striking red pie will do just the trick. We can just defrost the fruit, crush some graham crackers or gingersnaps for a quick crust and assemble the pie. I almost can’t wait for that rough day to get here, strange as that sounds.
Though I’m a big fan of eating pie crusts, like this one Annalise perfected, I more often make quick and easy crusts like this one. I like to crush gingersnaps with nuts and add in butter or coconut oil, making for a fool-proof crust with a little spice and crunch. You can find similar crusts in my Apricot Hazelnut Pie, Key Lime Pie, and Chocolate Hazelnut Pie recipes.
And the great thing is you don’t have to freeze this pie filling, If you simple want to make a strawberry rhubarb pie today and enjoy the fruits of your labor today – do it! The recipe is easy and can be completed in less than an hour.
Strawberry Rhubarb Freezer Pie
for the pie filling (double or triple if you want to freeze multiple pie fillings)
- 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.