Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Can you use frozen strawberries to make strawberry pie with Jell-O?

Fresh Strawberry Pie Tips

What's the best way to slice strawberries?

To slice strawberries, carefully remove the leaves with a ¼ teaspoon measuring spoon or a strawberry huller. Place the berry hull side down on a cutting board and cut into slices. Have leftover strawberries to spare? Use them up in these other strawberry dessert recipes.

How do you keep strawberry pie crust from getting soggy?

An egg white glaze can stop a soggy crust from forming. Prebake the pie crust as directed and let cool. Brush the crust with a lightly beaten egg white; bake 4 more minutes to set the glaze. Continue with the recipe as directed. Check out more tips for preventing soggy pie crusts.

How do you thicken strawberry pie filling?

The cornstarch in this recipe acts as a thickening agent for the filling. It easily dissolves, doesn’t have an overly starchy flavor or texture and creates the perfect consistency, allowing the pie to hold its shape when slicing.

How do you wash fresh-picked strawberries?

Fresh strawberries should be stored in the crisper drawer of your refrigerator. Do not wash them until you are ready to use them. Then gently toss in a colander under cool, running water. Let the water drain and place on a paper towel-lined sheet pan. Let air dry or pat gently dry with a paper towel. Learn more about how to store strawberries.

What are some variations I could make to this recipe?

Try creating a braided crust by cutting a second refrigerated pie crust into 3/8-inch strips. Braid the strips, pressing pieces to seal around the perimeter of the pie crust. Adhere to crust with lightly beaten egg. Need a timesaving variation? Try using whole fresh strawberries and arrange them pointed side up in the pie crust.

Editor's Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350&; for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Test Kitchen Tips

Make pie baking easy as pie with these must-have baking tools.

Berry Pie Tips

What is the best thickener for fruit pies?

What you use to thicken your fruit pie largely depends on your filling. Common pie thickeners include flour, cornstarch and tapioca flour. Berries release a lot of liquid when combined with sugar. So in this recipe, cornstarch is best because it does a great job of absorbing and thickening the excess juices.

How do you keep a pie crust bottom from getting soggy?

There are various solutions for preventing a soggy pie crust, all of which depend upon the pie you are baking. For this recipe, place a foil-lined aluminum sheet pan on the bottom rack of your oven while it preheats. When you are ready to bake, place the pie directly onto the heated sheet pan and bake for 10 minutes. Remove the pie from the sheet pan and place on a higher rack and continue baking as instructed.

Can you bake pie with frozen berries?

Yes, you can bake pie with frozen berries! When fresh berries are not available or in season, frozen berries will do the trick and sometimes provide even better depth of flavor. You do not need to thaw the berries; simply let them sit for a few minutes on your counter before using. Cherry Berry Pie Omit raspberries and blackberries. Fold strawberries, 2 cups pitted fresh tart cherries and lemon juice into blueberry mixture. Proceed as recipe directs.

Where can you buy rhubarb?

Rhubarb is seasonal—you’ll find it from early spring through mid-summer at farmers markets, and in the produce section of grocery stores. Many people grow rhubarb at home, too. It’s a tough, durable plant that can thrive in any part of the yard, not just carefully tended gardens. Learn more about rhubarb—including why it’s technically a vegetable, but legally a fruit!

Should you thaw frozen rhubarb before making pie?

Yes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.

Can you use frozen strawberries?

You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture. Extra moisture can lead to a filling that's too runny.

Can you make a decorative pie crust for strawberry rhubarb pie?

This strawberry rhubarb pie lends itself to a decorative top crust for one simple reason: color! A classic lattice crust is particularly appealing with the bright red filling peeking through. One caveat—if you opt for a lattice crust or other decorative crust, that leaves multiple large gaps on the top of your pie. As a result, you won’t need as much thickener in the filling, since more moisture will evaporate during baking. Want other crust options? Try our recipe for strawberry rhubarb pie with a crumb crust or strawberry and rhubarb pie with a single crust and an open top. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Why is my strawberry glaze pie runny?

If your strawberry glaze pie is runny, you've likely not heated the cornstarch to a high enough temperature. If the strawberry mixture never boils, it won't thicken. However, once the mixture has boiled, make sure not to cook it too long or you'll also end up with a runny glaze. Here are some other recipe thickeners you might like to try.

How do you keep the strawberry glaze pie crust from getting soggy?

To keep the strawberry glaze pie crust from getting soggy, make sure to bake the crust until the bottom is golden brown. Also, make sure the crust is completely cooled before adding the strawberry mixture. You can also try making your own graham cracker crust instead.

How long does strawberry glaze pie last?

This pie is best eaten the day it's made. Otherwise, the strawberries begin to break down and make the crust soggy. Store this pie in the fridge, in a covered carrier or wrapped well, for 2-3 days. Here's a helpful guide to how long leftovers keep.

—Alicia Rooker, RDN, Taste Recipes Senior Recipe Editor/Tester

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.