I think this is my new favorite pie! I love the combination of the sweet strawberries and the tangy tartness of the rhubarb. I followed the strawberry-rhubarb pie recipe from my Pie book. My husband requested a gluten free pie crust, so I used a store bought one to save money. I used this Pillsbury pie crust. I like how the crust baked up. It come out perfectly golden brown and crispy. On the down side, the dough was very difficult to work with. I had trouble rolling the dough because it was extremely sticky. I had to use a bit of flour to get it rolled out (now not gluten-free). Then when I was transferring the crust to the pie dish, it fell apart. I was able to repair it once it was in the dish. If I need a gluten free crust in the future, I will try a different brand or try making my own.
I used two large stalks of rhubarb and two containers of strawberries. I cut up everything and combined it with lemon zest and juice, and my favorite sugar substitute Nectresse. Nectesse has recently been discontinued, which makes me sad. The recipe required tapioca, which I didn't have, so I used corn starch. The strawberry mixture had to sit for 10 minutes. I then made the crumb topping. The topping consisted of flour, cornmeal, brown sugar, cinnamon, salt and butter. I used a blender to initially incorporate everything and then continued mixing by hand. Then I was able to add the strawberry mixture to the pie shell. The pie was baked at 400 degrees for 30 minutes. Then the temperature was turned down to 375 and the crumb topping was added. The pie was baked for an additional 40 minutes.
If you have never tried strawberry-rhubarb pie I would suggest you give it try!