Thaw the pie on the counter uncovered for about 2 hours.
Heat the oven to 450 f.
Place your baking rack on the middle setting. Place a thick bottomed baking sheet or baking stone in the oven to preheat.
Place the pie on the preheated baking sheet.
Bake for 10 min.
While the pie is still in the oven, lower the temperature to 350 f and bake for an additional 20 minutes or until the edges are golden brown.
Remove the pie from the oven and place it on a cooling rack and let cool for 15 minutes.
Filling: Strawberries (from Confluence Farms), rhubarb (from Confluence Farms), organic sugar.
Crust: Freshly milled organic Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms) butter, sugar, pink Himalayan salt.
Crumble: Freshly milled Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), sugar, butter, Pink Himalayan salt.