Reviewed: Jun. 13, 2009

Fantastic! I used half sour cream and half plain yogurt to cut the fat down. I served this cold out of the fridge with sweetened heavy cream. My husband hates rhubarb. But he really liked this pie!

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Reviewer:

Denise T.

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Reviewed: Jun. 29, 2008

I had misplaced my recipe, which was my grandmother's, from the 1930s. How delighted to find it here, as my daughter just asked for it. I often just make the filling as a pudding, and we all really have enjoyed it for decades.

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Lois Katona

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Reviewed: Jun. 1, 2008

I used this crust recipe for anothe pie. Pie tasted delish, crust did stick to the bottom of the pie plate but that could be my error in greasing the plate I suppose. Had no complaints on the pie or the crust so it's a thumbs up from us!

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Jun. 12, 2007

I only used the recipe for making a pie crust for a different sort of pie - it was wonderful! I had no experience making pies, but it turned out lovely.

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ANITGURK

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Reviewed: Sep. 15, 2002

This pie was good, but what really impressed me and everyone else was the pastry itself. I have NEVER been able to make good flakey crusts, and this one was excellent! Made according to direction, the crust was very wet, but when I rolled it out on lots of flour, it turned out perfectly! I have kept this crust recipe and now use it for all of my pies.

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DGR123

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Reviewed: May 31, 2002

This pie is as good cold as it is warm. Instead of a two crust pie, I made it a single crust and made a tent of foil for over the top. Half way through the baking I removed it. It is a good thing I made two, my family of men enjoyed them both. Perfect summer pie.

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