Reviewed: Oct. 1, 2011

This was my first attempt at making pie and it turned out fantastic! I used strawberries instead of blackberries and raspberries and butter instead of shortening, but followed it to a tee otherwise. Even the crust worked out! Very yummy!

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Reviewer:

Nikke

Reviewed: Aug. 22, 2011

Delicious! I substituted blueberries for blackberries as I have a bumper crop of blueberries right now. I also used a boxed pie crust mix because it needed to be used. But I will definitely make this again!

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Reviewer:

PUMPKIN314

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Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

Reviewed: Aug. 5, 2011

Not too sweet or sour - wonderful - I'll make it again!

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Reviewer:

ValJoy

Reviewed: Jul. 15, 2011

Loved it, though my kid thought it was still too tart. I disagreed. I added a bit more sugar like a number of people called for. I added an additional 1/4 cup.

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Reviewer:

Joy

Reviewed: Jul. 5, 2011

Great summer pie! I made for Fourth of July wknd and brought to a friends along with homemade vanilla ice cream. I did take the advice of others and doubled+ the fruit (9 cups in all). I used 7 cups of berries (2 pckgs strawberries, 1 pckg blueberries and 1 pckg blackberries) and 2 cups of rhubarb. I did let the fruit macerate overnight with sugar (1 1/4c) and flour (1/2 c). The fresh fruit produced A LOT of juice so I strained off a good amount so the pie wouldn't be soopy. Next time I'll just let fruit sit an hour or so, not overnight. I also egg washed the bottom crust (to prevent soggyness) and poked holes (to vent) before adding the pie filling on top. I forget the butter but did add some fresh lemon juice before sealing with the top crust. My fruit was very sweet but like others I would check yours before adding lemon as it may not need it. I baked for over 50 minutes (never heard timer!) so the filling did start to seep out the side and overflow. It was messy but not ruined. I let the pie rest for about 3 hours to cool and then refrigerated overnight. Took it out a few hours before serving to bring to room temp. Was contemplating warming but ending up serving as is with vanilla ice cream. It turned out very well. The fruit held up well even tho I was afraid it might be mushy from overbaking. The crust was also flakey and perfectly baked. I used just egg wash (no half&half) on top crust so it would brown and have shine. Was definitely pleased wtih results!

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

This is the fifth rhubarb dessert I've made in two weeks, and is easily the favorite recipe. I didn't bother with refrigerating overnight, used a Safeway pie crust, and like other reviewers stuffed in a little more fruit that the called for. Delicious!

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Reviewer:

AndyW

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Jun. 14, 2011

This was the first time making a crust from scratch. Came out perfect! Everyone loved it. Love the berry and rhubarb combo. Delish!!

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Reviewer:

Pamela

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: Apr. 15, 2011

This was THE most incredible pie I have ever had. To make it even easier I used the Pie Crust III recipe (also allrecipes - and AMAZING): I also believe the Pie Crust III recipe prevented the "runny" issues another reviewer had, since it's a substantial, chewy crust that can hold those yummy juices. For the crust, I followed the tips from reviewers (added 2 tsp sugar, 1 tsp salt, and made 1.5 x the dough). I'll second the pie reviewer who said you don't need to let it sit overnight (maybe 2 hours) but I DID add the lemon juice/butter and was VERY glad - it added the perfect tang, just make sure you use fresh lemon juice (not bottled). Seriously. This is a slice of heaven. I didn't even care for ice cream with it because I didn't want ANYTHING detracting from the perfect tang of the berries and the flaky perfect texture of the sweet crust. MAKE THIS PIE!!!

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Reviewer:

lisa.murakami

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 28, 2010

Ok, I made this with frozen mixed berries, blueberries, raspberries, strawberries and blackberries. Added an extra cup of rhubarb. The pie was outstanding, but even with the extra cup of rhubarb still needed more filling. Next time I will make this with 3 1/2 cups rhubarb and 3 cups mixed berries. Easy to make and a sure winner.

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Reviewer:

Sandi.A

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Flagstaff, Arizona, USA

Reviewed: Sep. 25, 2010

This was my first rhubarb pie, and I was very happy with the way it turned out. I doubled the amount of fruit as other suggested and it was the perfect amount. I didn't completely double the sugar as I didn't want to over sweeten it since my boyfriend likes rhubarb a little more on the tart side. I'll probably go ahead and double it next time though. To firm up the filling I added a packet of unflavored gelatin and let the pie cool overnight to set.

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