Strawberry Rhubarb Pie - Fresh from the Freezer

2 Frozen 9” pie crusts

16-20 oz frozen sliced strawberries

16 oz frozen chopped rhubarb (about 1 lb fresh, 5 or 6 good sized stalks)

1 1/3 c sugar

1 tablespoon butter

Cornstarch, about 1 or 2 tablespoons

Preheat oven to 400.

Put berries and rhubarb and sugar in pan over medium low heat, breaking apart fruits as they thaw.  Remove about 1 cup of liquid before the mix boils, and set aside to cool. Cook fruits together for several minutes, until rhubarb softens and cooked.  Add sugar to taste. Rhubarb can be very tart! If necessary, stir in more sugar to taste, making sure sugar dissolves. Turn to low heat.

Add 1 tablespoon cornstarch to cooled reserved liquid, and stir until cornstarch dissolves and liquid is smooth and lump free.

Drizzle cornstarch mixture slowly into simmering fruits, stirring constantly to avoid lumps. When fruit mixture is thickened to filling consistency, pour into pie crust. If filling does not appear thick enough, make more cornstarch/water mix, using 1 Tablespoon cornstarch and 1/4 cup water. Add top crust for 2 crust pie, or add streusel topping. Sprinkle sugar on top. Cut steam vents into crust.

Bake at 400 for 15 minutes. Reduce heat to 350 and bake for additional 45-50 minutes or until filling is bubbly and crust is nicely browned.  

Cool and serve. If saving for a later date, bake at 400, then remove and freeze. To bake later, thaw pie in refrigerator, then bake at 350 for 45-50 minutes, or until filling is bubbly and crust is lightly browned.