Reviewed: Jun. 19, 2009

This pie is so good. I did as others sugested and cut the sugar to 3/4 cup. I used blueberries, strawberries, raspberries, apples, and rhubarb. OMG, so good. It went so fast I had to make another one the next day.

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Reviewer:

Dollie

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Jun. 8, 2009

This is probably the best pie I ever made.So yummy and a good way to use some of the rhubarb I have growing.Thank for a great recipe.

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Reviewer:

Andrea

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Reviewed: Apr. 13, 2009

Wonderful!!! My family gobbled it up for Easter.

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Reviewer:

mindabug

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Reviewed: Nov. 16, 2008

This pie is a winner! A perfect blend of fruits. I used frozen rhubarb and frozen berries and it was still great. Be gentle when blending the berries in so you do not crush them.

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Barb

Home Town: Saint Ansgar, Iowa, USA

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Reviewed: Sep. 4, 2008

So easy and even my fruit-challenged husband loved it!

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Reviewer:

katie

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Reviewed: Nov. 20, 2007

I made this pie 2 years ago for Christmas and my 9 year old granddaughter request this for every holiday since but she does not get it. It is her 11th birthday this week and she wants this instead of a birthday cake. She just can't forget it. It is a wonderful pie.

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Reviewer:

COOK471

Cooking Level: Expert

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Reviewed: Sep. 16, 2007

very good

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Mommyx26

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Reviewed: Nov. 19, 2006

I don't eat berries but my husband and friends thinks this is the best they've ever eaten. It's quickly became their favorite! Thanks for the recipe!

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Reviewer:

CHANSNAN

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Reviewed: Jul. 24, 2006

I entered the pie in a berry pie baking contest and got second place! I substituted blueberries for the blackberries as they weren't ripened at the time of the contest. Marionberries would have been great also.

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Reviewer:

MELANIE KENNEDY

Cooking Level: Expert

Home Town: Battle Ground, Washington, USA

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Reviewed: Jun. 28, 2006

This is our new all-time favorite pie recipe.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Jun. 21, 2005

This pie was excellent, and it lasted all of one day at my house with 3 people. As suggested by another reviewer, I added less sugar and only put in 3/4 cup and it was plently sweet. I also substituted red raspberries for the blackberries, and added about 8 black cherries that I had in the fridge so I could get rid of them. I made a lattice crust on top, and the pie came out of the oven looking awesome with a really really pretty color to it. It smelled great and tasted the same.

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