...
Go Back

Strawberry Rhubarb Pie With Frozen Fruit

A delightful pie featuring the tangy combination of strawberries and rhubarb, perfect for any occasion. This recipe uses frozen fruit for convenience and year-round availability.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For The Filling
  • 3 cups frozen strawberries
  • 3 cups frozen rhubarb
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
For The Pie Crust (Double Crust)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, very cold, cut into cubes
  • 6-8 tablespoons ice water
For Finishing
  • 1 egg (for egg wash)
  • 1 tablespoon milk
  • Coarse sugar for sprinkling (optional)

Method
 

  1. Whisk flour, salt, and sugar. Cut in cold butter until coarse crumbs form.
  2. Add ice water, mixing until dough comes together.
  3. Divide dough, wrap, and chill for at least 1 hour.
  4. Thaw frozen fruit in a colander, discard excess liquid.
  5. Combine fruit with sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt. Let sit for 10 minutes.
  6. Roll out one dough disc and transfer to pie pan.
  7. Pour filling into crust, dot with butter pieces.
  8. Roll out second dough disc, drape over filling, trim, and crimp edges.
  9. Cut slits on top.
  10. Whisk egg and milk, brush over crust, sprinkle with sugar (optional).
  11. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C) and bake for 40-45 minutes.
  12. Cover edges with foil if browning too quickly.
  13. Cool on a wire rack for at least 3 hours before slicing.
  14. Serve at room temperature or slightly warm.

Notes

For a flakier crust, ensure all ingredients are very cold and avoid overworking the dough.