The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 1, 2009
PERFECT PIE! I used fresh strawberries and frozen rhubarb. I did not precook the rhubarb, or use cornstarch instead of flour as others have suggested. I used refrigerated pie crusts. I did not thaw the rhubarb, I just rinsed it under water in a collander. I followed the recipe, let the filling mixture sit the required time while my pie crusts warmed up and my oven preheated. I put foil around the edge of the pie to prevent the fluted edge from over browning, and removed it 10 minutes before the cooking time was up. When the time was up, the crust still looked pale and a little doughy, (probably due to the cold rhubarb)so I left it in for 10 more minutes, after which it was perfectly browned and hot juices were bubbling out the top and running out onto my oven,(I highly suggest protecting your oven with foil when you bake this pie). I intended to allow this pie to cool completly till the next morning to allow the juices to thicken before serving, but when I checked on the pie in the middle of the night (I was going to put it in the fridge) I found persons unknown had helped themselves to a few slices. I could see that the pie had been very runny and juicy when sliced, but that as it cooled it had thicked nicely. I never did refrigerate it, it was eaten completly the next morning and was not runny at all, it served up perfectly. It did not taste flour-y either, just perfect sweet-tart strawberry rhubarb deliciousness with a flaky crust.
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Cooking Level: Expert

Home Town: Hollywood, California, USA
Living In: Dana Point, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 15, 2009
It seems to me that if you use more berries, the runnier the pie will be. The only reason it gets juicy at all is because of the berries. So, for those with runny issues, use less berries. Also, for those who don't have a kitchen scale, 1 lb of rhubarb is approximately 5 stalks. Hope that helps!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 14, 2009
This turned out REALLY Yummmy - It had been years since I had strawberry/rhubarb pie and I loved it. Very easy and tasty.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Snohomish, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 29, 2009
I'd never made this type of pie before, and was very happy with the results with this recipe. It was the perfect balance between sweet and acid (from the rhubarb). Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 23, 2009
Filling was too floury but otherwise was delicious!!!
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Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 22, 2009
I have made this recipe a few times over the past couple years and it has become our favorite. It is easy to make, and the other reviewers' comments have been helpful. I added a pinch of cinnamon and fresh nutmeg, because that's what my family likes. I used fresh strawberries and rhubarb and let them sit in the flour for at least 30 minutes; I used a lattice top and let it cool slightly in the oven before removing it and it was not runny at all! My father who grew up with a wonderful German mother who made everything from scratch said it was one of the best he has had! I definitely can't compete with Grandma's cooking, but at least I know I can make a pie that would hold up to hers! Thanks - this is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 17, 2009
Great pie! Was exactly what I wanted, but ended up being runny. Mom suggested adding cornstarch or something to help it thicken next time.
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Cooking Level: Intermediate

Living In: Hampton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 2, 2009
Followed the directions with fresh strawberries and rhubarb, keeping it in the oven with the oven off was a great tip. No running, tastes great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 31, 2009
I made this recipe exactly as written and it was delicious - no problem with runny filling at all. I used fresh rhubarb and fresh strawberries.
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Cooking Level: Expert

Home Town: Paris, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 26, 2009
I had never baked a rhubarb pie before so I was skeptical with the mixed reviews. I took suggestions from others - used 3 cups of each fruit and I too added some Pampered Chef mixed spices. It would be fine to just use a little cinnamon and nutmeg if you don't have that. I forgot to add the butter but it was fine. I cooked the pie in the evening and we ate it the next day. It was not the least bit runny and I didn't notice at all that it tasted like flour. My hubby doesn't really care for rhubarb and he loved it!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 24, 2009
Tried this recipie a few weeks ago....and got mixed reviews. The pie filling itself was good, but even after letting it cool for 3 hours, the filling was still very runny. I did make a lattice top, but still didn't get the results that I wanted. BUT...the filling was so good that I'm going to try it again, maybe just using a little cornstarch to thicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 23, 2009
It was really good. I thought that it ended up with a ton of filling so I split it between two pies actually. I used whole wheat flour instead of all purpose. I didn't think it was runny at all (and I noticed it even got thicker as it set). It was very good. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 23, 2009
My pie turned out perfect. I did not change anything from the recipe.
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Home Town: Alexandria, Virginia, USA
Living In: Ashburn, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 21, 2009
I have never baked with rhubarb before, so I was a little worried how it would turn out. I followed the recipe exactly, and it was perfect. I did cut the rhubarb into pretty small pieces. I let the pie mixture sit for the 30 minutes before I baked, and my pie was not at all runny. I used a lattice top and baked it for 40 minutes, then shut the oven off and let the pie sit for 10 minutes in the oven before I took it out.
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 19, 2009
I thought this pie was fantastic! A lot of the reviews said it was runny, but I thought it set perfectly it just needed to cool completely. I left out the butter because I felt it was unnecessary, the pie was perfect with out it. I added a bit of lemon juice to the recipe and didn't use a lattice top. Some reviews I read said they could taste flour, my suggestion would be to mix the sugar and flour together separately before adding it and mix really well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 19, 2009
I liked the pie but I also found that it did not set - cornstarch would have been better than flour. As well I would have added more sugar but I like my pie sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 18, 2009
I have never baked anything in my life!! And this was just fantastic. I did use a laddice type top to let out steam. Every one I fed this too thought it was just fantastic. I won't even bother looking at other recipies, this one is perfect!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 15, 2009
I used 3 cups of each, peeled the Rhubarb. Added some Pampered Chef Cinnamon Plus and baked for 50 mins. Best pie ever. If any one loves Baker's Square Pies like me this is soooo much better then theirs! Thanks :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 14, 2009
Very good - entire family loved it - my five year old wanted more
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Jul. 13, 2009
I enjoyed this pie. I did substitute all of the sugar in the pie (except the sprinkle) with splenda.
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Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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