I still have a few packages of strawberries in the freezer from last year. I figure we'll use them up just about in time to start picking fresh ones next month. Meanwhile, they go great with the rhubarb that is ready for harvest in my garden now. If you don't have strawberries, you can make a straight rhubarb pie that is also delicious - just be sure to add more sugar unless you like a rather tart pie. Either way, this is excellent with good quality vanilla ice cream.
If you are using frozen fruit, let it thaw entirely and then drain off the excess liquid if you want to avoid having an extremely juicy pie; you may wish to add another cup or so of fruit if you are doing this as it will be denser in volume.
1 9-inch pie shell
1 stick unsalted butter, cut into chunks
1/2 cup brown sugar
1/3 cup all purpose or white whole wheat flour
Dash of cinnamon
7 cups combined strawberries and rhubarb cut into 1-inch chunks
3/4 cup white sugar
3 Tbsp cornstarch
Dash of salt
Preheat the oven to 375 degrees. Shape the crust in a pie pan and prick all over with a fork, then stash it in the freezer while you prepare the topping and filling.
Using a pastry cutter or food processor, cut the butter, sugar, flour, and cinnamon together until well combined and crumbly. Set aside.
In a large bowl, combine the fruit, sugar, cornstarch and salt and stir until well combined.
Take the pie shell out of the freezer. Place the fruit mixture into it, evening it out, and then top with the streusel topping.
Bake for 45-60 minutes, until the crust is nicely brown and the pie is thoroughly bubbly. Let cool before serving.
Makes one 9-inch pie in a relatively deep dish.