Had to tell you that I used your recipe for the Strawberry Rhubarb Pie in a purchased pie crust and it was absolutely yummy. This was the first time I've ever made a Strawberry Rhubarb pie and my very picky DH liked it so much he had 3 slices of it this afternoon and evening. I'm ashamed to admit that I had 2 slices of it. Oh, I did substitute ClearJel for the cornstarch. Thank you so much for posting your recipe.

I know that I didn't post it, but this is the recipe I always use, from the 1973 "New" Pillsbury Family Cookbook. It was my 2nd cookbook out of college. My mom always called it "Frisch's Big Boy" strawberry pie. I don't do this in a saucepan over the stove; I use a 2-quart Pyrex measuring cup in the microwave. Strawberry Glace Pie 9-inch baked pastry shell 1-1/2 quarts (3 pints) strawberries, washed and hulled 1 cup sugar 3 tablespoons cornstarch 1/2 cup water 1 tablespoon lemon juice Crush enough strawberries to make 1 cup. (Blender works well.) In saucepan, combine sugar and cornstarch. Add crushed strawberries and water; cook over medium heat until mixture boils and thickens, stirring constantly. Blen in lemon juice. Cool. Add remaining whole or sliced strawberries to glace mixture and toss lightly just to coat berries; arrange in pie shell. Chill. Serve with whipped cream.

I agree. You don't need to prebake the crust for quiche. Usually, one doesn't brown a quiche crust. Having the dough as cold as possible before you put it into the oven helps if you're blind baking it. While I haven't had it slip in the oven, I have had the slip in the dish before the oven was opened! My kitchen can be very warm, especially in the Summer, and I've had dough so floppy from the butter starting to melt that it wouldn't sit in the pan right. A quick trip to the freezer for the rolled dough takes care of it. Popping it into the oven good and cold means the flour starts to firm up before the butter can fully melt, or something like that. It might have an effect on the flakiness, but I don't know if for good or ill (flaky comes from the steam let out as the fat melts).

Annie, my grandmother also made a great S/R pie, but I don't have her ingredient amounts. I copied yours. :-) Here's a S/R crisp I like. Frozen fruit can be used, if necessary. Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1¼ cups sugar, divided 1½ teaspoons orange zest 1 tablespoon cornstarch ½ cup freshly squeezed orange juice 1 cup flour ½ cup light brown sugar, lightly packed ½ teaspoon salt 1 cup quick-cooking (not instant) oatmeal 12 tablespoons (1½ sticks) cold butter, diced Preheat the oven to 350 degrees Fruit: Toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper. Topping: in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.