Because this was my first homemade pie crust, I was slightly intimidated. I actually bought a couple frozen pie crusts just in case my efforts were a total bust. I used Martha Stewart's recipe for Pate Brisee. If you have a food processor this is seriously way too easy and is certainly better than the pre-made store bought ones. I look forward to using this pie crust for my Pecan Pies in the fall. You can easily freeze the dough, which will definitely be handy during the holidays.
I read somewhere to "sweat" the rhubarb so it's not as tart. In order to do this I sprinkled a little sugar over the chopped rhubarb and let it sit while I made the crust. I added so many extra strawberries to the filling which created a good a bit of liquid in the mixture. I was scared to add all of the liquid to the pie, so I added the fruit first and then spooned about a cup of the liquid over the filling.
The lattice crust was pretty fun to make. I watched a youtube video for a tutorial on how to weave the crust. Call me lazy, but I didn't do a egg wash or a sugar sanding on top. Below is the recipe I used with the modifications I made along the way. The pie takes forever to bake, so you should grab an Abita Strawberry Harvest Lager to help pass the time.