Baking question (sort of long - sorry)

Maybe someone on here knows what I should do. My boss is having a BBQ at her house on Wednesday because we are finishing a big project. I am making a strawberry-rhubarb pie and an apple pie to bring to the BBQ. I want to make them this weekend because they take a long time to make and I won't have time Tuesday night.

Last weekend I actually made the strawberry-rhubarb pie with the intention of freezing it for the week and then bringing it to the BBQ, but I couldn't get the saran wrap to stay on the pie, so we had to bake it and eat it then. (Oh darn!)

So if I make them this w/e, do you think I can refrigerate them until Wednesday? And if I do, should I bake it first, put them in the fridge, then reheat? Or just bake all at once on Wednesday after sitting in the fridge a few days?

I don't know if it makes a difference but I make the whole pie, crust and all, from scratch.

Thanks for your help!

i would think the strawberry rhubarb filling might get a bit 'jelly' like...

I would suggest make the crust first...then the night before make the filling...

So many suggestions!!! Thank you for your help girls! I'm not sure what I'll do yet, but I'll let you know how it turns out either way.

PSChica, sorry it took me so long, but here is the recipe you asked for:

DOUGH (makes two crusts):
2 1/2 cups flour
1 stick of butter
1/2 cup of vegetable shortening
1 teaspoon salt
1 teaspoon granulated sugar
1/3 cup cold water

In a large mixing bowl and using a pastry cutter, cut butter and shortening into flour, sugar, and salt until shortening and butter clumps are size of peas. Mixture should be dry and nearly powdery, not moist.
Drizzle water on top, mixing with spatula until dough forms into balls that when pressed with spatula, meld together. If more water is needed, add a tablespoon at a time. (If you add too much water, sprinkle with flour.)
With hands, form dough into large ball, patting to shape. Cut dough in half. If not using immediately, wrap tightly in plastic and store in refrigerator.

FRUIT FILLING:
STRAWBERRY-RHUBARB:
2 1/2 cups strawberries, tops cut off and quartered
2 1/2 cups rhubarb, unpeeled and sliced into 1/4 inch thick slices
1 cup granulated sugar
1/4 cup flour

APPLE:
5-6 medium Granny Smith apples, peeled, cored, and cut into small chunks
3 tablespoons cinnamon
3/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup flour

In large mixing bowl, combine all ingredients, mixing together with large spautla. A thick sugary gel will form around fruit.

PUTTING IT ALL TOGETHER:
Roll out one piece of dough using rolling pin. Transfer it to a pie plate, ensuring that at least 3/4 inch of dough is hanging over edge of plate. Pour fruit into the pie plate. Cut small pieces of butter and place on top of fruit. Roll remainder of dough then transfer to top of pie plate. Fold edges under excess dough from bottom of pie and use cold water to seal. Crimp edges. Cut 4-6 slits in top of pie. Glaze top of pie with milk and sprinkle lightly with granulated sugar. (If making apple pie, also sprinkle with cinnamon.)

Bake at 425F for 30 minutes, covering edges of pie with aluminum foil. After 30 minutes, reduce temperature to 350F, remove foil around edges and bake another 25-35 minutes, until crust is golden brown and juices bubbling.

Let cool 30 minutes before serving. Strawberry-rhubarb pie will be soup-like until cooled.