I linked back to your recipe in a blog I posted.

That’s a very good question you have. I’ve never tried to freeze a strawberry rhubarb pie, nor for any other pie before, because i do prefer the freshness of the just-out-of-oven taste. I assume it’s doable, but since the filling of this pie uses tapioca to hold the liquid, defrosting might make causes extra liquid to come out, which i suppose is not so desirable. I think frozen pie is more suitable for meat pies rather than fruit pie. Hope this is helpful for you.

One of my favorite pies is brie cheese with pears and caramel sauce. Of course apple pie is always near the top of my list too…with apple pie though I usually prefer cooking the apples in butter a little bit before throwing them inside the crust.

What pie are you planning to make next?