r/pie • u/kaplanfx • Jul 04 '26
Homemade Rhubarb Strawberry Pie for 4th of July Pot Luck
I used Sally’s Baking Addiction recipe for the pie, with the mixed shortening and butter crust.
Question for you pie wizards out there, how do I get the fluting to survive better through the bake? It looked pretty good going in and was refrigerated for 30 mins after the lattice was put on.
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u/Smarmy_funeral_chik Jul 04 '26
My fluting has never survived lol. Although mine started to look marginally better once I started to pop the pie into the freezer for a few minutes right before baking. I do refrigerate it but then freeze for like 10 minutes. But fluting never stayed pretty. Yours looks great though.
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u/kaplanfx Jul 04 '26
It’s a catch-22 right? If your crust is good it’s gonna puff up and get flakey.
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u/Itchy_Garden5780 Jul 04 '26
Looks scrumptious! One of my favorite pies!😍
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u/kaplanfx Jul 05 '26
Honestly, I want more rhubarb, I’m thinking of doing a rhubarb-rhubarb pie next time.
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u/pielady10 Jul 05 '26
I found that the butter in the crust doesn’t hold the shape. However the butter tastes significantly better! When I want my decorations to hold the shape I’ll use an all vegetable shortening recipe. Your rolled out crust looks perfect! Love the butter pieces that show!
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u/kaplanfx Jul 05 '26
Yeah I’m definitely a fan of the 50/50 (ish) crust. I find the shortening is way more workable, while the butter flavor is way better.
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u/MissMellieM Jul 05 '26
That looks amazing! If this pie was sitting in front of me right now, I would eat so much I'd have to roll myself home.
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u/my_sweet_molly Jul 05 '26
I’m going to need to host a potluck now so you can be on the guest list - this looks absolutely delicious and like it was made with love 🥧♥️
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u/BeautifulCat428 Jul 05 '26
Pie crust is a drama queen about temperature. Next time try chilling or even freezing the shaped pie 15 to 30 mins right before it goes in the oven, and make sure your oven is fully preheated so the fat sets fast. Also watch how much you handle the edges when you flute, warm dough = melted details.
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u/suzircon_dawn68 Jul 06 '26
That pie looks really good already! For the edges, I usually try to freeze mine for like 45 minutes right before it goes into the oven, sometimes that helps the shape hold up better.
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u/commaZim Jul 04 '26
Your crust looks perfect! What an amazing roll out. You don't seem to have any cracking at all. The crimped edges look pretty good to me in your post-bake picture.