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Very good. I made two 9" pies out of the one recipe. I used frozen fruit and measured them cold. I also used a crumble crust topping and thought it worked well. I used the suggestion to start baking at 400deg. and reduce to 350 deg. after 30 minutes. I made it last night and we ate it today. The consistency was very good. My husband said, "make sure you keep this recipe." Would definitely recommend to fruit pie lovers.

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Berry Rhubarb Pie

Reviewed: Feb. 13, 2008

Good, good recipe. I would agree to chill overnight and spoon the mix into the crust to avoid adding too much juice, the bottom of the crust was not mushy at all. I used strawberries, raspberries, rhubarb and huckleberries. (recommend cooking the rhubard with sugar, maybe a little water, to make a sauce, same with the huckleberries, to sweeten their tartness). Also is good with a crumble crust top.

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