Help: baking strawberry-rhubarb pie in tough circumstances!

Dear pie experts,

I need to bake a couple of strawberry-rhubarb pies in a very busy kitchen with time constraints and very limited dishware. Then the pies will be stored overnight before serving the next afternoon. I'm trying to avoid having to make/roll out pie crusts given everything else that will be going on (long story!).

My plan is to use frozen pie crusts and a normal filling (berries, rhubarb, sugar, lemon). My question is: how should I top the pies? Options include --

A) Crumb topping. I'm afraid it will get soggy overnight, though, especially if refrigerated.

B) Make a lattice topping with refrigerated supermarket pie crust. I've never used refrigerated pie crust-- would there be a problem using it in combination with frozen?

C) No baked topping, but serve with whipped cream on the side.

D) Some other brilliant option that you, the pie experts, suggest?

Many thanks in advance for your advice!

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