Strawberry Rhubarb Pie With Frozen Fruit

Strawberry rhubarb pie has a way of making any day feel special. The mix of juicy strawberries and tart rhubarb tucked inside a golden, flaky crust is pure homemade goodness.

And you don’t need fresh fruit to make it—frozen strawberries and rhubarb work just as well, so you can enjoy this classic pie any time of year.

This recipe keeps things simple without cutting corners. The filling is thick, never runny. The crust is buttery, crisp, and bakes to the perfect golden brown. And that first bite? Sweet, tangy, and just the right amount of juicy.

Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that feels just right, no matter the occasion.

Table of Contents

Strawberry Rhubarb Pie With Frozen Fruit Recipe

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)

Instructions

In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together.
Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
Place the frozen strawberries and rhubarb in a colander set over a bowl. Let them thaw for about 30 minutes, stirring occasionally. Once softened but still cool, discard excess liquid.
In a large bowl, combine the thawed fruit with sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir well and let it sit for 10 minutes, allowing the juices to start thickening.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer it into a 9-inch pie pan, pressing it down into the edges.
Pour the fruit filling into the crust, making sure to distribute it evenly. Dot the top with small butter pieces.
Roll out the second disc of dough into another 12-inch circle. Drape it over the filling and trim any excess dough, leaving about ½ inch overhang. Crimp the edges to seal.
Cut a few small slits on top to allow steam to escape.
In a small bowl, whisk the egg and milk together. Brush the egg wash over the top crust and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet (to catch any drips) and bake in a preheated 400°F (200°C) oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and bake for another 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
If the edges brown too quickly, cover them loosely with foil.
Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly and prevents it from being too runny when cut.
Serve at room temperature or slightly warm with vanilla ice cream or whipped cream.

Tips For Making The Perfect Strawberry Rhubarb Pie

A few simple tricks can make all the difference when baking this pie. Follow these tips to get the best results:

Use frozen fruit correctly: Thaw strawberries and rhubarb in a colander over a bowl, then drain the liquid. This prevents a watery filling.
Thicken the filling properly: Cornstarch is the best thickener. Mix it well with the fruit before baking to avoid a runny pie.
Balance the sweetness: Rhubarb is very tart, so use the right amount of sugar. A mix of white and brown sugar gives the best flavor.
Keep the crust cold: Use cold butter and ice water when making the dough. A chilled crust bakes up flaky and crisp.
Vent the top crust: If using a full crust, cut small slits to let steam escape. This prevents soggy spots.
Protect the edges: The outer crust browns faster than the center. Cover the edges with foil if they darken too quickly.
Let the pie cool completely: The filling thickens as it cools. Wait at least three hours before slicing to avoid a messy cut.

Variations

This pie can be made in different ways while keeping its classic flavor. Here are some delicious variations:

Add a citrus twist: A little orange or lemon zest makes the filling taste fresh and bright.
Try a spiced version: A pinch of nutmeg, cardamom, or ginger adds warmth and depth.
Use a crumble topping: Swap the top crust for a cinnamon-oat crumble for extra crunch.
Make it extra fruity: Mix in raspberries or blackberries for a richer berry flavor.
Go for a honey-sweetened version: Replace part of the sugar with honey for a natural sweetness.

What To Serve With Strawberry Rhubarb Pie?

This pie tastes even better with a simple side. Here are some great options:

Vanilla ice cream
Whipped cream
Fresh berries
Custard
Chilled milk
Warm tea or coffee

How To Store Strawberry Rhubarb Pie?

Storing your pie properly keeps it fresh and delicious. Follow these easy steps:

At room temperature: If eating within 24 hours, keep the pie loosely covered with foil on the counter.
In the refrigerator: For longer storage, cover with plastic wrap or foil and refrigerate for three to four days.
In the freezer: Wrap slices or the whole pie tightly in plastic wrap and store in an airtight container for up to three months.
Reheating: Warm a slice in the oven at 350°F (175°C) for 10 minutes or in the microwave for 30 seconds before serving.

Why Is My Strawberry Rhubarb Pie Watery?

A watery pie can be frustrating, but it’s usually caused by too much liquid in the filling. Here’s how to fix it:

Not draining frozen fruit properly: If using frozen strawberries and rhubarb, thaw them first and drain the extra juice. Too much liquid makes the pie soupy.
Not using enough thickener: Cornstarch helps the filling set. If the pie is runny, you may need a little more.
Filling not cooked long enough: The pie needs time for the juices to bubble and thicken. If it’s underbaked, the filling may stay watery.
Not letting the pie cool before slicing: Hot filling is always looser. Let the pie sit for at least three hours so the juices can set.

Should Rhubarb Be Cooked Before Baking?

No, rhubarb does not need to be cooked before baking. It softens naturally as the pie bakes. However, in some cases, a quick pre-cook might help:

If using very firm rhubarb: Older, tougher rhubarb can be slightly pre-cooked to ensure it softens properly.
If making a shorter baking pie: If your recipe has a very short bake time, partially cooking the rhubarb can help it break down faster.

For most traditional pies, simply mixing rhubarb with sugar and thickener before baking is enough.

What Does Strawberry Rhubarb Pie Taste Like?

This pie has a perfect balance of sweet and tart flavors. The strawberries bring natural sweetness, while the rhubarb adds a tangy kick. Together, they create a bright, fruity taste that’s not too sweet and not too sour.

The texture is soft and juicy, with a filling that holds together when sliced. The crust adds a buttery, flaky bite, making each forkful a mix of crisp and smooth.

How Do I Prevent A Soggy Pie Bottom?

No one likes a soggy crust. To keep the bottom firm and crisp, follow these tips:

Use a metal or glass pie dish: These conduct heat better than ceramic, helping the crust bake evenly.
Preheat the oven fully: A hot oven ensures the crust starts cooking right away, preventing sogginess.
Bake on the lowest rack: This puts the bottom crust closer to the heat, helping it bake faster.
Brush the crust with egg wash or cornstarch: A light layer of egg wash or cornstarch before adding the filling can create a barrier against moisture.
Use a thickener in the filling: Cornstarch thickens the juices, stopping them from soaking into the crust.
Let the pie cool completely before slicing: Cutting into a hot pie lets the juices run, making the crust soggy.

When Is Strawberry Rhubarb Pie In Season?

Strawberry rhubarb pie is in season during spring and early summer.

Rhubarb season: Fresh rhubarb is available from April to June, though some regions may have it into early fall.
Strawberry season: Strawberries peak from May to July, depending on the location.

While fresh fruit is best in these months, frozen strawberries and rhubarb make it possible to enjoy this pie all year round.