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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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: May 22, 2007

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!

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Leslie T.

Cooking Level: Intermediate

Home Town: Antlers, Oklahoma, USA

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Oct. 28, 2006

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!

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KLEVANG

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 20, 2006

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!)

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Erin

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Reviewed: Jul. 25, 2006

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!

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CHANSNAN

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Reviewed: Jun. 24, 2006

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

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KATTORREZ

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Reviewed: May 17, 2006

wonderful!!! I used a crumb top instead though, and added just a touch more flour than suggested. also, doubled the filling my 1/2.

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JULSABC

Cooking Level: Professional

Home Town: Pleasanton, California, USA

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Reviewed: May 14, 2006

Excellent Pie! Only added 1/4 cup more of Rhubarb. Crust was old family secret. Mother-in-law used to make rhubarb pie - Husband said make again!! Thinking about making it for Farmers Market. Will add more rhubarb to home garden. Works for us - YUM!

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Mrs. Guthery

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Reviewed: Mar. 14, 2006

Just fabulous! This was the first pie I had ever made and it turned out looking really professional and tasting even better. Used the Butter Flaky Pastry recipe but otherwise did exactly as the recipe stated. Please don't be put off by the need to mix the filling and then leave it overnight - it's a little frustrating if you want pie NOW (as I did) but for a pie this good you'll be glad you made the effort.

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zoe

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Reviewed: Aug. 19, 2005

Such an amazing recipe. My boyfriend ate at least a third of it! I brushed the crust with melted butter instead of the half and half since I didn't have any and it turned out great and perfectly golden.

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JULIANNE0009

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Reviewed: Jul. 1, 2005

Wonderful flavor! I would suggest instead of 50/50 the crust for top and bottom to use slightly more for the bottom 60/40. I also sprinkled some sugar on the berry mixture before I put the top crust on! Great recipe!

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COURT9093

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Reviewed: Jun. 22, 2005

This pie was awesome. I had a bunch of fruit that I wanted to use and a garden full of rhubarb so I ended up using around 6 or 7 cups of strawberries, cherries, raspberries, rhubarb, and apples to make this pie. I made a lattice crust for the top of the pie and ended up baking it for a little over an hour before I took it out of the oven, even though the crust really wasn't really browned. The color was awesome, as was the taste.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jun. 20, 2005

Made this recipe for Father's Day at my house and everyone loved it. t I feel that the berries are a good combination with the rhubarb.

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MISSYDAWNDAVIS

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Reviewed: May 29, 2005

I used blueberries, raspberries, strawberries, and rhubarb. All-in-all it turned out very yummy. I used about 8 cups of fruit, so I doubled the flour and used about 1 1/4 c. sugar. I usually don't make berry pies and have learned my lesson to let it sit overnight before cutting it. I couldn't help myself, cut into it warm and it was VERY runny - but the next morning it was all set up, so I think I had about the right measures of flour and sugar.. Just didn't have the patience to wait to eat it!!! The crust is perfect. I will use that recipe again for other pies. It's just the right mix of crunchy and flaky.

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Reviewer:

Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Apr. 29, 2005

This is a fantastic pie! I too increased the amount of fruit and am very happy with the consistency. Great crust too!

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HEYALICE

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Reviewed: Oct. 1, 2004

Great flavor. Follwed the recipe exactly (except for using a Pillsbury crust) and it tasted great. However, as some of the other reviews said it was a bit too runny. I imagine it all depends on how fresh and "JUICY" your fruit is. I also added more fruit because it seemed a little scant for that size pie. With a few adjustments this could be great.

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Ms. Joey Gilmer

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Jacksonville Beach, Florida, USA

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Reviewed: Sep. 11, 2004

The crust of this pie is the best and easiest I have tried. It is a "no fail crust. . . one I will use in all my future pie baking. The berry/rhubarb combination is a great taste too with the zesty taste of rhubarb mixed with the berries. Great idea!

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CHERYLLOONEY

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Reviewed: Apr. 14, 2004

I made this for Easter, and it was FANTASTIC! I used frozen fruit--I forgot to buy raspberries, so I just used equal amounts of rhubarb and blackberries. It was tart and sweet: a perfect combination. I didn't want to hassle with making pie crust, so I just used a Pillsbury crust and it was still wonderful. Don't let the two day prep time deter you; it takes so little time each day that it isn't worth worrying about. Also, other than the raspberries, I followed the recipe exactly and I didn't have problems with it not filling a 9-inch pie plate or being too runny. Try it and enjoy!

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NICOLES3

Cooking Level: Expert

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Reviewed: Jul. 31, 2003

I have made only 4 pies in my life....this one was so easy and so delicious. I cheated though and bought a pie crust. I will make again for sure!

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JAK3G

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2003

This is a great recipe! I had never eaten Rhubarb until I met my husband who is from Colorado(rhubarb is not grown much in Louisiana!). He loves rhubarb so I have been searching for recipes to make him a rhubarb pie. I used 1 cup of rhubarb and then put in some crushed pineapple, strawberries, cherries and raspberries. Used a bit less sugar than called for and a bit more flour to thicken. This came out great and my husband loved it. Even my family who had never had rhubarb raved about this pie!! Thank you, thank you thank you!!!

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