Reviewed: Jul. 17, 2008

I followed the recipe exactly and didn't cut into it until 24 hrs after baking and I still had a really runny pie. Like some other reviewers, the sauce had a floury taste. I don't know what I did wrong, but I guess the result may depend on how juicy your strawberries are?? If I were to make this pie again, I may follow others' suggestion of adding cornstarch to the fruit. Uncut, it did make a lovely looking pie.

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Vtek

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA Living In: Toronto, Ontario, Canada
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Reviewed: Jul. 16, 2008

My family said this was the best strawberry rhubarb pie they ever had! I noticed on some of the other reviews that people said it was too soupy so I added an extra 1/4 cup of flour and let it cool completely before I served it and it wasn't soupy at all! I also added a little cinnamon for some extra flavor anf it was great! I will definatley make this pie again

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Leasweetie

	Cooking Level: Intermediate
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Reviewed: Jul. 16, 2008

WOW! this recipe was great! I did change the flour to 5tbsp. and added 4c each of strawberries and rhubarb. I also decreased the sugar to 3/4c. I thought the crumb topping was going to be too much but was just right. This is a great recipe for anyone to try. A winner!

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Reyna


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Reviewed: Jul. 13, 2008

I was really disappointed . . . I followed the recipe exactly and I would up with strawberry rhubarb soup. It sat for two days in the fridge and continued to be very soupy. I'd like to try this again by adding some corn starch to the filling. But as is, sure didn't work.

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moof86

	Cooking Level: Intermediate Home Town: Parker, Colorado, USA Living In: Baldwin City, Kansas, USA
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Reviewed: Jul. 10, 2008

YUM! A BIG hit at the company picnic!

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Kaity

	Cooking Level: Expert Living In: Pinole, California, USA
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Reviewed: Jul. 8, 2008

Excellent pie. I took the advice of another cook and left the pie in the oven after turning it off 15-20 minutes. Worked perfectly. Thank you for this recipe.

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HERRINGCHOKER

	Cooking Level: Intermediate Home Town: Saint John, New Brunswick, Canada Living In: Tignish, Prince Edward Island, Canada
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Reviewed: Jul. 5, 2008

SUPER-DELICIOUS!! SUPER-EASY!! The key here, as others have commented: after baking, turn the oven off, open the oven door and leave the pie alone! After 10-20 minutes, remove from oven and let it cool completely before attempting to cut into it. This will avoid a runny pie. Even better the next day!

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KitchenKlutz100


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Reviewed: Jun. 30, 2008

i had high hopes for this. The top crust was nice and crispy and looked great. But the filling just mushed together without much taste (even though I had added some cinnamon), and the bottom crust was pasty and soggy, too.

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arbeth


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Reviewed: Jun. 28, 2008

Very good the next day.

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KREINESTJA


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Reviewed: Jun. 24, 2008

Perfect!! I used 3 cups strawberries sliced in 1/2 (they were on the small side) and 3 cups rhubarb and I also put 2 TBS cornstarch in the flour/sugar mixture. I have made pies like this many times and it seems to be hit or miss with them being runny. This time I followed the advice of many others and used a lattice top. When the pie was just about done I turned the oven off and left the pie in there for the rest of the evening, then I put the pie in the fridge right before bed. Perfect!!! Thanks.

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KRYSWADE


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Reviewed: Jun. 17, 2008

Excellent pie. I cut the rhubarb small and latticed the top crust and it cooked perfectly. I let it sit in the oven for 15 minutes, and then let the pie cool down almost completely before cutting - not runny at all. Easy to change the rhubarb/strawberry ratio based on how tart or sweet you like it. I've made this twice so far (with fresh rhubarb from our garden and fresh berries) - the 2nd time I brushed the egg yolk on the crust as per the recipe, which did not taste as good as my first which I brushed with lowfat milk. All in all great recipe!

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Missteree

	Cooking Level: Expert
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Reviewed: Jun. 13, 2008

I enjoyed this recipe 100%. I'm making it again this weekend.

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mich4u33


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Reviewed: Jun. 4, 2008

This pie is great! I made it with a crumb topping instead of lattice and decreased the sugar to 3/4 cup because of it. I will definitely make this one again!

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Sarah

	Cooking Level: Intermediate Home Town: Granville, Massachusetts, USA Living In: Fitchburg, Massachusetts, USA
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Reviewed: Jun. 3, 2008

It turned out great.

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Barbara A


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Reviewed: Jun. 2, 2008

So GOOD!!!! I used pie crusts from a store to save time, because I am chasing after a 2 year old and have a 2 week old baby. We were given some fresh rhubarb from a farmer friend and waited until both kids were sleeping to bake the pies together. My husband loved this and we will definitely be making these again!!!!

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tara


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Reviewed: Jun. 2, 2008

this pie was excellent! i made the lattice top and added 2 Tbsp cornstarch to the filling mixture and it was just about perfect. just don't boil the rhubarb. it softens perfectly in the oven. if you boil it the filling will be too runny and the rhubarb mushy.

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Breanna


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Reviewed: Jun. 1, 2008

Came out SO yummy! I used the fruit that I had on hand. 1lb rhubarb, 1lb strawberries (they were really big so I quartered them) and one package of blackberries (these we're also big so I halved them). I also made the latice crust and I think that is definitely the way to go. When it came out of the oven it didn't appear too runny but I didn't need it until the day after so I refrigerated it anyways. So perfect the next day, all gave thumbs up including me!

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OhmyDLM

	Cooking Level: Intermediate Home Town: Milford, Maine, USA
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Reviewed: May 23, 2008

awesome, best ever

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Chefstacie

	Cooking Level: Professional
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Reviewed: May 10, 2008

This recipe is fantastic. I Used 1/4 cup flour and 1 heaping tbsp cornstarch. Also made a lattice top. Make sure to put a pan or something under the pie plate in the oven, because this spilled over! After baking, I left it in the pan to cool completely before storing it in the fridge overnight. Everyone loved it, and my fiance told me it was his favorite thing I'd ever made (although he says that about everything). Don't be afraid of the runniness!

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Luey

	Cooking Level: Intermediate Home Town: Maplewood, Minnesota, USA Living In: Columbus, Ohio, USA
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Reviewed: May 9, 2008

Delicious and easy! I only made a few changes, namely cooking the rhubarb separately in a bit of boiling water with the sugar and in lieu of adding flower to the raw mixture, added two tablespoons of cornflour dissolved in water to the cooked mixture to avoid a floury taste and undercooked/too tart rhubarb and runny pie. In the end the recipe required a great deal more sugar but maybe that depends on your rhubarb.

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Georgeanne Louise

	Cooking Level: Intermediate Home Town: Austin, Texas, USA
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