A buttery, flaky pie crust works best for strawberry pie. A classic shortcrust or pâte brisée helps hold in juicy fruit without becoming soggy. Blind baking the bottom crust can also prevent it from getting soft.

Shortcrust pastry is usually made with just flour, butter, and water. It’s crumbly and firm. Pie crust may include a bit of sugar or eggs and tends to be flakier and lighter, especially in North American recipes.

To reduce excess liquid, toss the fruit with sugar and let it sit, then drain the juices. Add cornstarch or tapioca to thicken the filling, and bake the pie long enough so the filling bubbles and sets.

Yes! Strawberries bring sweetness while rhubarb adds tang and texture. Together, they create a balanced, classic combo in desserts like pies, crisps, and jams.

Cook strawberries and rhubarb together over low heat with a bit of sugar until just soft. For pies, they can also bake raw in the crust, but adding a thickener helps prevent a soggy result.