Reviewed: May 24, 2009

This was awesome. I used a 16oz bag of frozen rhubarb as well as a 16oz bag of frozen whole srawberries since that is what I had in the freezer. I think that it is important to let the rhubarb/srawberry/sugar/flour mixture to sit for 30 mins before pouring into the pie crusts. I allowed it to cool in the oven for about 30 as suggested and then cut it the next morning and it was not runny. Tastes just like my grandmother used to make. Thanks.

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Kim

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Thorndale, Texas, USA

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Reviewed: May 23, 2009

Ditto a previous review. I just made this pie and it was excellent. Didn't change a thing. If there is any secret to avoiding runny-pie syndrome I believe it's a combination of letting the filling stand AT LEAST 30 minutes before pouring into the shell (with occasional stirring), and making sure the pie is baked until the filling is actively boiling throughout.( In my lousy oven that requires rotating the pie about half way through.)

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BillKP71

Cooking Level: Intermediate

Home Town: Waupun, Wisconsin, USA

Living In: Arnold, Maryland, USA

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Reviewed: May 22, 2009

Reading the reviews, most of them saying the pie was runny, I had my concerns about this but they were definitely unfounded. The pie is excellent. And that means the recipe is excellent. I didn't change a thing, nor will I in the future. I can only think that those who experienced a runny pie either cut into it before it was completely cooled, or didn't cook it long enough - when you see the juices bubble up through the vented crust, that's a pretty good indicator the pie is done. I used "Basic Flaky Pie Crust," also from this site, and the result was simply a beautiful and delicious pie.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 18, 2009

I followed the recipe exactly and it turned out great. I think it's important to allow the strawberry/rhubarb/sugar/flour mixture to sit for at least thirty minutes before baking. And don't drain the liquid before you pour it into the crust because that is where the flour is which is the thickening agent. Really a great recipe. Thanks.

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Laura

Cooking Level: Intermediate

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Reviewed: May 18, 2009

tasted good it was way too runny

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OhSandy

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Reviewed: May 17, 2009

If I could give this 10 stars I would. It turned out wonderful. I followed the recipe to the letter only I used a Pillsbury pre-made crust as I was short on time. I let it sit overnight before I cut it and it was not runny at all. My husband had more for breakfast because he couldn't wait till afer dinner :) This is a pie I will make over and over again.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 17, 2009

I thought this pie turned out excellent and was not runny at all. I only made one modification and that is to use 1/2 flour 1/2 corn starch. I let the rhubarb / strawberry mixture sit the full half hour and stirred very well. Also, I baked the pie the night before which is important. I made this for my mother-in-law for Mother's Day and she had 2 pieces!

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Nikole

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Reviewed: May 14, 2009

This recipe was awesome. It tasted just like the pie my grandma used to make.

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mcoleman

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Reviewed: May 13, 2009

This pie was awesome! It disappeared at the picnic and was really easy to prepare. This was the first time I baked a strawberry-rhubarb pie and everyone complimented me on it! It was lovely and delicious!

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rigel77

Cooking Level: Intermediate

Home Town: Lima, New York, USA

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Reviewed: May 11, 2009

A friend gave me some rhubard which I froze and ultimately used it in this pie recipe. I let it thaw overnight then drained the liquid. After that I followed the recipe as printed. It came out great and I received many compliments.

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DCS43

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Reviewed: May 11, 2009

this is an amazing pie! i used too many strawberries to it can out really runny but the flavors were so good! add more flour and sugar if the filling looks super liquid-y

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superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

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Reviewed: May 9, 2009

One of the best desserts we have made yet! We followed the suggestions of some other reviews and made the top like a lattice pie, only we used a cookie cutter on a regular pie crust and just had little circles on the top because it was easier. That, combined with letting everything sit for the appropriate time and letting the pie sit overnight before cutting it made it so it was not runny at all, and the flavor was great. We will definitely be making this again.

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Anthony

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Reviewed: May 8, 2009

Delicious! I wasn't dissapointed. I used frozen strawberries, 'cause that's all I had. My sister said it rates right up there with Grandma's.

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ENRGRM

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Reviewed: May 7, 2009

I followed the recipe exactly, with the exception of a lattice top pie crust, and it turned out great. I DID NOT cook the rhubarb before baking. I simply sliced it thinly. I did follow the suggestion to leave it in the oven after baking for 20 minutes, with the oven off. Just the right combination of sweet and tart.

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Cari H.

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Reviewed: May 7, 2009

I followed this recipe exactly and it came out perfectly! I did cheat a bit on the pie crust, I used a premade Pillsbury pie crust. The last 15 minutes I covered the crust with aluminum foil just to be sure the edges didn't burn. After 35 minutes the pie was done but too juicy to remove from the oven. I didn't want to move it for fear the juice would land all over the bottom of my oven. So I shut the oven off, opened the door and let it sit there for about a half an hour until it set. It has to completely set before you cut into it but it is well worth the wait. Don't skip the egg yolk and sugar on top of the crust because it really makes this pie amazing. Oh my gawd, is this pie delicious.

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Cheryl

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Reviewed: Apr. 26, 2009

Awsome! I only made 1 change. I read in another recipe how they stirred 1 beaten egg into the sugar/flour mixture. I just wanted to try that and it was beyond excellent! The pie was firm and jelled nicely and cut beautifully. Sorry I didn't take a photo of a cut slice because it was so perfect.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Apr. 12, 2009

This is an excellent and simple recipe. I followed advice of others and used corn starch instead of flour (actually I use half of each) and have never had any issues with a flour taste or texture. I recommend a lattice crust for the top - I always find with fruit pies this stops them from being too runny, and looks fancy too.

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Pete S

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Reviewed: Apr. 10, 2009

I have made this recipe numerous times, following the recipe exaclty. Everyone always loves it, rarely do I leave with leftobers. If the rhubarb isn't very ripe (still pretty firm) I slice it very thin. This definitely seems to help it cook better. But if at all possible, try to find rhubarb that is softer, not crisp like celery. This is the only strawberry rhubarb pie that I will make.

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SHINSLEY

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Reviewed: Mar. 24, 2009

Husband said it could be better but it was my fault. I thought the recipe said 1 pint of strawberries. OOOPPPSSS! I'll make it again later with the correct amount of strawberries. I used a crust off another website and husband liked the crust alot.

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