Reviewed: Jul. 31, 2009

This is my new favorite summer pie. Having new options for my rhubarb is fantastic especially with my fresh raspberries and blackberries. Recipe was easy to follow and turned out great! I used my own tried and true pie crust recipe.

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Lindi - Boise ID

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Reviewed: Jun. 21, 2009

Delicious pie, although I used what fruit was on sale, so it was strawberry, blueberry and rhubarb. I love that the pie is versatile for you to use whatever fruit you want. My husband said he could have eaten the whole pie in one sitting! I do look forward to trying it with raspberries and blackberries and I appreciate finding a pie that only uses 2 cups of rhubarb, which is exactly the odd extra amount I had left! You could taste it but it wasn't overwhelming. Just added a nice "different" flavor. Made my grandma's pie crust, so can't say how this crust recipe is, but I'm sure it's also yummy!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jun. 9, 2009

This was tasty and easy. I didn't refrigerate overnight, only a few hours and it came out beautifully. I don't like rhubarb but the berries make this pie shine for me.

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MalElaine

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

This was our family's first taste of rhubarb--it's hard to find in the Gulf South--but this will DEFINTELY not be our last. Spectacular flavor! Not too tart or too sweet, and goes great with a scoop of vanilla on top.

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MacMedic892

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Reviewed: Jun. 1, 2009

This was excellent! I've been making pies for over 30 years and this one is going into my favorites list. I made the recipe exactly as stated, but put it in a smaller pie pan. (I actually put it in a disposable pie tin.)It was just the right amount of filling for the smaller pie pan and it set up beautifully.

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MaryK

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Reviewed: May 31, 2009

I've never eaten rhubarb before, but now I'm a believer! This was one of the best pies I've ever made or eaten. I allowed the fruit to come to room temperature before filling the pie since I was afraid the rhubarb wouldn't soften in the baking time, and that worked out fine. Some reviewers said they don't put all the accumulated liquid in the pie, just the fruit, but the thickening agent and a lot of the flavor are in that liquid. I put it all into the pie and had no problem with it being runny. I loved the crunchiness of the sugar topping on the crust and would like to try that on other pies. We ate it plain, but it would be out of this world with a scoop of vanilla ice cream. Give this a try if you've never eaten rhubarb and I'm sure you'll find you love it as I did.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 4, 2009

Lets put it this way I just planted 8 more rhubarb plants in my yard due to this pie.

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bakengrace

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

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

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SLEEPY7

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Reviewed: Aug. 8, 2008

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.

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Lindsay H

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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Reviewed: Aug. 2, 2008

Absolutely delicious. Everyone's plate was licked clean.

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NCAPERTON

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Reviewed: Jul. 30, 2008

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!

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Janet Gallagher

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 29, 2008

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

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ptrgee

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Reviewed: Jul. 2, 2008

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

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RLSCHROE

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Reviewed: Jun. 11, 2008

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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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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Mrs. D.B. Simonette

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Reviewed: Oct. 24, 2007

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!

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

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.

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Matt

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Reviewed: Sep. 14, 2007

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

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RBEDARD

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Reviewed: Jul. 16, 2007

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."

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Michelle Rudd

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Reviewed: Jul. 3, 2007

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!

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