I added a cup of sliced strawberrys and 1/2 cup of chopped walnuts - GREAT

This was my first pie from scratch, and it was divine! I followed other reviews and used 6 c of filling. 8 c would definitely have run over. I was very proud of my first scratch pie crust, and this recipe was easy to follow. The shortening + butter really hit the medium between flavor and flakiness.

Absolutely delicious. Everyone's plate was licked clean.

I added 1/2 cup extra of rhubarb and 1 cup extra of raspberries ,so I should have added a bit more sugar, but it was very tasty. Didn't use their recipe for pastry-used French pastry recipe instead--good!

My first berry pie and used the french pastry crust and it was the best pie ever

Turned out great! I almost doubled the fruit part like the others suggested and that made about enough.

My favorite pie on the planet is a Strawberry Rhubarb Pie I've been making for probably 40 years and look forward to every spring. So making this pie was a real departure, and I only did so because I got a little carried away with my market's sale on berries. What a treat! I used 2 c. rhubarb, 2 c. raspberries, and a cup of blueberries, and simply added a tad more sugar and flour to compensate for the extra amount of berries. There is no need to start this the night before--just let the berries and rhubarb sit in the sugar/flour mixture until they start to release their juices, stirring every so often. Because rhubarb and raspberries are tart I omitted the lemon juice and was glad I did. I didn't bother with melting the butter, just dotted it with a little butter before slipping on the top crust. For those who are not big fans of rhubarb this may be a good recipe, as the rhubarb flavor is subtle. Rhubarb lovers might want to add more! Either way, this is a beautiful, jewel-toned pie that perfectly showcases the flavors of the season.

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.

Extremely good, I would highly recommend this pie. I did make one slight change due to the fact that my raspberries had gone bad (I used strawberries and blueberries in place of them), but otherwise made it as is. It was very good, and enjoyed by everyone. I do think that you can use more fruit than it calls for (which means you'd probably want to increase the sugar and flour as well), but it otherwise really needs no changes. Very, very good!

This pie is amazing! I used huckleberries instead of blackberries, and about 1 1/2 more berries than the recipe called for. I added a little more sugar/flour to account for the extra berries too. The crust was wonderful, flaky, and easy to make. This was my first time making a crust from scratch, and it turned out great. I'm definitely make this again, and will see how other berry combinations do.

OH-MY-GOSH!!!!!!!!!!!

Perfect for rhubarb lovers and rhubarb skeptics alike!!! I used my own crust recipe but I have never tasted a better berry rhubarb pie. I used the exact recipe for the filling and found it to fill the pie nicely though I am sure it would be fine to add more as others have suggested. I made this for my husbands birthday (he loves pie and hates cake.) It was a great success even with people who "normally don't like rhubarb."

So far this summer, I've made a strawberry rhubarb pie, a raspberry rhubarb pie and now, last night, this pie. Hands down,this recipe is THE BEST! Don't be afraid to give it a try - it is SUPERB! It filled my house with such a pleasant aroma while baking. A definite winner!

WOW! What a great way to use up all the rhubarb in my garden! I did make a few changes, doubled fruit, adding in apricots and black cherries, and I brushed the top with melted butter instead, then sprinkled with cinnamon and sugar. So amazingly good!

This is a terrific recipe. I was looking for a recipe similar to one recently purchased from our local grocery store. This is the exact pie, with the addition of apple. I increased sugar to 1cup, added 1 tablespoon of cinnamon, and chopped 2 cups of apple to add to the fruit mix. I did not change anything - oh, I did not let it sit over night, we were eager for a pie for after dinner, so I let the frozen fruit sit in the bowl with the sugar/flour mixture while it thawed, and then I added it to the pie shell to cook. This is an easy favorite from here on out! Thanks so much!

WARNING: This pie is so amazing that it will cause arguements! I will make this again and again and again!! Thanks so much for this recipe! Like others, I added a little more fruit than called for. Be sure to spoon in the fruit and don't get too much of the juice or your pie will be runny. While the pie is a little time consuming don't jip yourself- make the crust! (It's the best!)

I'm not a berry person so I didn't try this but I made it for my husband and he loved it! Very easy to make and he just loved the combination of fruit!

EXCELLENT!!! I used Rhubard, Strawberries and blueberries and it was delicious!!!