The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 6, 2007
ended up being waaaay too runny. and the crust didn't cook through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 6, 2007
This is one of the best recipies I have tried. I didn't have any watery pie problems. Make sure to let the pie filling stand on the counter for 30 mins before you put in the the shell, give it a good stir too. I followed the fellow reviewers tip about cooking it on 425 for 15 min and then 375 for another 45... it was wonderful!
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 5, 2007
This pie was delicious. It was my first time ever making a strawberry rhubard pie. My neighbors who have been making them for years told me it was delicious. I think the secret is to MAKE SURE TO LET THE MIXTURE SIT FOR 30 MINUTES BEFORE PUTTING IT IN THE PIE SHELL. My pie was not runny at all. Actually, there was nothing left of it when the picnic was over.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 3, 2007
WOW what a great pie! I followed the reciped exactly and it turned out perfect...wasnt runny at all. We let it cool about an hour before slicing into it. I used refrigerated pie crusts. Will definitely make again!!
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Cooking Level: Expert

Home Town: Livermore, California, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 1, 2007
Great Pie! Very easy recipe. I followed another persons note and did 3 cups each of the strawberries and rhubarb. next time I will do a little less sugar. I am used to a sweet and tart pie, this one was mostly just sweet and not very tart. So next time I will reduce the sugar a little. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 28, 2007
I'd make this pie again, I don't think that it was very runny at all. Make sure to let it sit once you've mixed with the flour and sugar before you bake it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 28, 2007
Absolutely delicious!!! I always use the pie crust recipe from the Barefoot Contessa. Definitely a keeper, didn't change a thing other than didn't let it sit 30 minutes.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Buffalo Grove, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 28, 2007
As others have said, this pie is VERY runny after being cooked. The taste was very good, but the runny-ness would make me alter the recipe before I used it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 16, 2007
I made this for my mother on Mothers day (its her favoite flavor of pie) She said that it was the best Rhubarb pie that she has had. I will make this again! I let the pie sit in the fridge over night and the pie was not runny.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 14, 2007
Followed original recipe exactly. Unbelievably runny but taste was good. *Edited to add (two years later): I am certain the runny consistency is due to the rhubarb in my garden. Therefore I am changing my rating to five stars because the runniness is my rhubarb's fault.
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Cooking Level: Expert

Home Town: Sidney, Nebraska, USA
Living In: Galena, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 9, 2007
I've made this pie twice, first as written & the second time I made some changes. Using flour, the pie was runny & tasted like flour. So, the second time, I put the rhubarb in a large pot, added the sugar & 1/4 to 1/2 cup of water with 2 Tablespoons of corn starch dissolved in the water. I cooked it until it thickened. I removed the pot from the stove & added the raw strawberries. I poured the mixture into the crust & dotted with butter. It turned out much better with the cornstarch. Not too much liquid & no flour taste. Also, I just brush the top crust with milk & sprinkle with some sugar & nutmeg.
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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 6, 2007
This recipe is fantastic! I did not let the fruit sit for 30 min, though. I like my rhubarb diced very small so it's not crunchy. I mixed in the flour and sugar, poured it straight in the shell, weaved my lattice, egg wash & sugar, and popped it in the oven. Be sure to cover your edges with foil, of course. I did let it cool at room temp for a couple of hours. The filling consistency was perfect. I wish we could post pictures. DELICIOUS!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 22, 2007
Like other reviewers, I found that it came out very juicy. I even left it alone for twenty-four hours, but there was still a lot of liquid. It was also a little on the sweet side. Other than that, very tasty and very easy.
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Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 21, 2007
Excellent flavor, but very soupy a few hours after baking. I had to the thin liquid out of the cut pie! The flavor makes it worth making again, but I'll adjust the thickening agents next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 19, 2007
THIS PIE IS SOOOO GOOOOD! I would give it 10 stars if I could. I didn't change a thing and it was perfect. Tastes exactly like the one my grandma use to make when I was a little girl! I made this for Easter and everyone who ate it RAVED. It was nice to reminisce of grandma!
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 11, 2007
Wow! I served this at Easter Dinner and got so many compliments with this pie! One person said it was the best one they had tried since 20 years ago when they were 10! I added a little bit of cinnamon and nutmeg to the fruit mixture but I forgot to add the butter on top! (No one noticed!) It probably cooled for over an hour before eating it and it was perfect! Not runny at all, I couldnt believe I made something that came out so pretty! I served with Very Vanilla Whipped Cream. (2 c. whipping cream, 6 to 7 Tablespoons sugar and 1 Tbs vanilla. Whip in chilled bowl with chilled beaters until nice and whipped creamy! Everyone raved about this! Much better than the cool whip) Anyway, I was very pleased and a request has already been put in for Thanksgiving!
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Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA
Living In: Apopka, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 9, 2007
I gave this 4 stars because I followed the recipe exactly, waited a day, and then sliced and it was still runny. I should have taken the advice from others and added corn starch to thicken. Other than that, the flavor was really good and perfect with vanilla ice cream.
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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: Apr. 9, 2007
Excellent! Followed the recipe exactly and was not disappointed - wasn't at all runny or mushy. Perfect blend of tart and sweet - the lattice top was especially impressive and worth the extra effort. I enjoyed the rave reviews "my" pie received this Easter...thanks for sharing!
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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: Sep. 19, 2006
As a kid, I never liked rhubarb but this pie with the strawberries was exceptionally good. I did add just a little more sugar than called for but everything else remained the same. Excellent recipe, five stars all the way.
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Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 1, 2006
I am Southern....my Northern Hubby loved it! I do too. He says it tastes like home when he was a child.
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