Saturday, July 5, 2025

Homemade Strawberry Rhubarb Pie with Frozen Strawberries: A Classic Made Simple

Homemade Strawberry Rhubarb Pie with Frozen Strawberries: A Classic Made Simple

Few desserts capture the essence of sweet and tart harmony like a strawberry rhubarb pie. Its vibrant filling nestled in a flaky golden crust makes it an all-time favorite, whether served warm with a scoop of vanilla ice cream or enjoyed chilled on a summer afternoon. The good news? You don’t have to wait until fresh strawberry season to make this classic. With high-quality frozen strawberries, you can enjoy strawberry rhubarb pie any time of year. This recipe walks you through how to create a foolproof strawberry rhubarb pie using frozen strawberries and fresh or frozen rhubarb, resulting in a luscious, homemade dessert perfect for sharing.


Why Use Frozen Strawberries?

Fresh strawberries are undeniably wonderful, but frozen strawberries are picked and frozen at peak ripeness, locking in their natural sweetness and vibrant flavor. Plus, frozen strawberries are often more affordable and available year-round, making them a convenient choice for home bakers. When combined with rhubarb—a tart vegetable that balances the sweetness of strawberries beautifully—you get the classic, mouthwatering filling that defines this beloved pie.


Key Ingredients for Strawberry Rhubarb Pie

Here’s what you’ll need to make a perfect strawberry rhubarb pie:


For the Filling:

3 cups frozen strawberries (unsweetened, no added syrup)


3 cups fresh or frozen rhubarb, cut into ½-inch pieces


1 ¼ cups granulated sugar (adjust to taste)


¼ cup cornstarch or ⅓ cup tapioca starch (for thickening)


1 tablespoon lemon juice (brightens the flavors)


½ teaspoon pure vanilla extract (optional but lovely)


Pinch of salt


1 tablespoon butter (to dot over the filling)


For the Crust:

1 double-crust pie dough (store-bought or homemade)


1 egg yolk + 1 tablespoon water (for egg wash)


Coarse sugar for sprinkling (optional)


Helpful Equipment:

9-inch pie dish


Mixing bowls


Rolling pin


Pastry brush


Baking sheet lined with parchment (for catching drips)


Preparing the Filling from Frozen Strawberries

The key to working with frozen strawberries is proper thawing and draining to avoid a soggy pie. Here’s how:


Thaw and Drain: Place the frozen strawberries in a colander set over a bowl. Allow them to thaw completely, about 30 minutes at room temperature or overnight in the refrigerator. Lightly press the strawberries to release excess liquid.


Reduce the Juices (Optional but Recommended): For even better results, simmer the drained strawberry juice until slightly thickened and reduced. This intensifies the strawberry flavor and prevents a watery filling.


Mix the Filling: In a large mixing bowl, gently combine the thawed strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Stir until well coated. Let the mixture sit for 10-15 minutes while you prepare the crust. This resting period allows the sugar and starch to start blending with the fruit juices.


Making the Pie Crust

You can use your favorite homemade pie crust recipe or a good-quality store-bought crust for convenience. Homemade crust gives a flakier, richer texture, but either option works beautifully.


Roll Out the Bottom Crust: On a floured surface, roll out half of the dough to fit your pie dish. Gently press it into the dish, leaving about an inch of overhang.


Fill the Pie: Pour the strawberry rhubarb filling into the crust, making sure the fruit is evenly distributed. Dot the top with small pieces of butter for a richer flavor.


Top Crust: Roll out the second half of the dough and place it over the filling. You can leave it whole with slits cut for steam, create a lattice for a beautiful woven look, or use decorative cutters for added charm.


Seal and Crimp: Trim the overhang to about ½ inch, fold the edges under themselves, and crimp the edges using your fingers or a fork.


Finishing Touches Before Baking

Egg Wash: Whisk together the egg yolk and water, then brush it over the top crust. This gives your pie a shiny, golden-brown finish.


Sprinkle with Sugar: A sprinkle of coarse sugar adds a delightful crunch and a little sparkle.


Baking Instructions

Preheat the Oven: Preheat to 400°F (200°C).


Prepare for Spills: Place your pie on a parchment-lined baking sheet to catch any drips during baking.


Bake: Bake at 400°F for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the vents or lattice.


Cooling: Allow the pie to cool on a wire rack for at least 3-4 hours. This resting time lets the filling set, ensuring clean slices when served.


Pro Tips for Success

Avoid Overfilling: Don’t overfill the pie dish, or the juices may overflow.


Frozen Rhubarb: If using frozen rhubarb, follow the same thawing and draining process as the strawberries.


Starch Matters: Cornstarch thickens the filling effectively, but tapioca starch produces a clearer, glossier filling.


Prevent Burned Edges: Cover the pie edges with foil or a pie shield if they brown too quickly during baking.


Serving Suggestions

A fresh strawberry rhubarb pie is divine on its own, but it pairs wonderfully with:


A scoop of vanilla ice cream


Whipped cream with a hint of lemon zest


A drizzle of heavy cream


A dollop of crème fraîche or plain Greek yogurt


Warm slices are comforting and cozy, while chilled pie offers a refreshing treat on a hot day.


Storing and Reheating

Room Temperature: Leftover pie can be kept at room temperature for 1-2 days, covered loosely with foil.


Refrigeration: Store in the fridge for up to 4-5 days, covered.


Reheating: Warm individual slices in the microwave for 20-30 seconds, or reheat the entire pie in a 300°F oven for 10-15 minutes.


Freezing: You can freeze baked strawberry rhubarb pie for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator and reheat as desired.


Flavor Variations to Try

Strawberry rhubarb pie is endlessly customizable. Here are some ways to put a creative spin on the classic:


Add orange zest instead of lemon juice for a citrusy twist.


Swap some strawberries for raspberries for extra berry flavor.


Stir in a teaspoon of cinnamon for warmth and spice.


Use brown sugar in place of white sugar for a deeper, caramel-like sweetness.


Top with a crumble: Instead of a second crust, try a buttery oat crumble topping for a rustic look.


Making Mini Pies or Hand Pies

If you want individual servings or portable treats, use the same filling to make mini pies or hand pies. Simply cut circles of pie dough, spoon filling into the center, fold or top with another dough circle, seal the edges, and bake until golden.


The Joy of a Year-Round Favorite

The beauty of using frozen strawberries is that this pie is no longer confined to late spring and summer. Whether it’s the dead of winter or a sunny day in July, you can whip up this timeless dessert and bring a bit of homemade comfort to your kitchen. It’s a perfect dessert for family dinners, holiday gatherings, or simply as a sweet indulgence on a quiet evening.


Strawberry rhubarb pie made with frozen strawberries is a delicious, easy-to-make dessert that doesn’t sacrifice flavor for convenience. The frozen fruit thaws beautifully, creating a filling that’s every bit as luscious and vibrant as its fresh counterpart. With a golden, flaky crust and a bubbling sweet-tart center, this pie is a celebration of simple, wholesome ingredients transformed into something extraordinary. 


Further Reading 

Tomatoes By the Square Foot 

https://www.amazon.com/Tomatoes-Square-Foot-Homegrown-Ingredients-ebook/dp/B0FFN46P69/

Planting Bougainvillea 

https://www.amazon.com/Planting-Bougainvillea-Flowers-Kingston-Publishing-ebook/dp/B0CX8X6KJV/

Summer Cakes, Scones, and Sunshine 

https://www.amazon.com/Summer-Cakes-Scones-Sunshine-Easy-Bake-ebook/dp/B0FF5GD71W/

Sweet and Tangy Strawberry Rhubarb Cobblers, Crumbles, and Pies

https://www.amazon.com/Sweet-Tangy-Strawberry-Rhubarb-Crumbles-ebook/dp/B0FD65FLTJ/