The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 28, 2008
Very good the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 13, 2008
I enjoyed this recipe 100%. I'm making it again this weekend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

Home Town: Granville, Massachusetts, USA
Living In: Fitchburg, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 3, 2008
It turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Photo by OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 23, 2008
awesome, best ever
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Photo by Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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Photo by Georgeanne Louise

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 8, 2008
Everyone I served this to loved it. I, too, halved the strawberries. I used a 1 lb. container. I looked up on another website and it said that 1 lb. of rhubarb is 3 cups, which for me was around 5 stalks, which I halved lengthwise and then chopped into 1/4-inch pieces.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Photo by { s.a.r.a.h }
Reviewed: Mar. 28, 2008
I halved the strawberries and cut the rhubarb into 1/2 inch pieces. There was too much fruit to fit into one pie, so I made a little tart out of the extra. I made a homemade orange pie crust (pie crust with OJ instead of water) which complemented the flavors well. I had to add ten extra minutes to the cook time before the crust was cooked fully. The filling tastes amazing but is incredibly runny. Hopefully it will firm up over time. I had no problems with the rhubarb not cooking through, and I think precooking it would only make a mushy finished product. I will see what I can add or change to make the filling less runny, but this is an excellent pie otherwise.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Palm Desert, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 26, 2008
I used a store-bought crust and the lattice top rather than a solid crust. I also boiled the rhubarb for about 5 minutes because they were early spring stalks and a little tough. Otherwise, I followed the recipe exactly, let it sit overnight, and it was FANTASTIC! Definitely saving this recipe for the future!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 9, 2008
YUM! Just like you get from a bakery! I did boil the rhubarb for about 5 minutes, then drained it a little before adding it. I doubled the recipe and made two pies- using 2 lbs each strawberries and rhubarb. Also, I used the lattice top idea by taking store bought crust (the kind that's refridgerated and you have to unroll) and slicing them up into 1 inch strips. No runny pie here. Thanks for a wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 26, 2007
Delicious! It was a little runny, but once it sat in the fridge for a few hours, it was INCREDIBLE!!
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Cooking Level: Beginning

Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 5, 2007
RUNNY! Should have modified it using the reviews. An okay taste, but this specific recipe isn't worth it unless you're willing to re-write the whole thing searching through others' reviews.
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