- 4 cups sliced rhubarb
- 1 quart fresh strawberries washed, hulled and lightly mashed
- 1 1/2 cups sugar
- 4 heaping Tbsp flour
- 2 Tbsp butter cut into small chunks
- pinch salt
(To freeze.) Combine all ingredients in a bowl until well mixed, and then pour into 1-gallon freezer bags. Squeeze as much air out as possible and then take a drinking straw and suck out any remaining air. Lay flat to freeze so that they can be stacked easily once frozen.
Baking the Pie: To bake your pie, remove your bag from the freezer and thaw on a plate on the counter for 2 hours or in the refrigerator over night.
Prepare a double pie crust. Pour the filling into pie crust. Add top crust, flute edges and brush crust with egg white and 1 Tablespoon milk or cream.
Bake in pre-heated 425 degree oven for 10 minutes then reduce heat to 350 and bake for an additional 40 minutes or until golden brown and filling is bubbly.
Although everyone will want to eat it as soon as it comes out of the oven, you must allow your pie an hour or longer to cool before cutting so the juices can thicken.
When I make a strawberry rhubarb pie using frozen fruit I always thaw the fruit and drain in a colander overnight in the fridge and get alot of juice which I use in making the pie. How can you freeze the fruit , thaw it and put it directly in the pie crust before draining the juice that has accumulated after thawing and the pie not being very ‘runny’?
Elaine! Thanks for the great question! We love being able to make use of fruit off-season!
Says Agriberry Farm’s House Chef Colleen Geyer, “Well, frozen fruit does tend to release quite a bit of juice when it thaws and that can be an issue for some pies. I would recommend using a little more of your thickening agent of choice to help hold together that extra liquid or if the fruits are frozen mostly individually then you could use the fruit while still semi frozen, before all the juice has been released through the thawing process.”
We would love to hear back from you if you do any more experimenting!
PS-I’m no chef, but I love using Minute Tapioca as my thickener of choice in fruit pies and cobblers.
My question exactly. I have frozen rhubarb and strawberries in individual bags but do not understand your answer as to the correct method of baking this pie. Can you reaffirm the best method you recommend for baking frozen fruit without losing liquid and having a soggy result.
I found this info on a site called seriouseats.com. Good luck and let us know how your pie turns out!
“Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don’t need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture.”
That sounds like a perfect swap!
It was perfect, adding the cornstarch. My sweetie said it was the best pie ever. thanks so much and I froze 2 just like you suggested~
That’s wonderful. We definitely feel the world needs more rhubarb pies!
Doesn’t the rhubarb need to be stewed first? Wouldn’t the texture be too chewy?