Strawberry Rhubarb Freezer Pie
An easy way to make Strawberry Rhubarb Pie
Ingredients
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
Instructions
- 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.