The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 17, 2006
Pretty tasty stuff. I used a crumb topping (oats, sugar and a bit of brown sugar corn syrup) instead of a pie crust top and I enjoyed it more that way. I also used frozen strawberries that I had in the freezer and had to adjust the cooking time, but otherwise it worked nicely and tasted really good.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 4, 2006
Good, but a little too tart for my taste. I will try it again but add a little more sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 1, 2006
We LOVED this! It was so sweet, so tangy. The perfect summer treat. Absolutely delicious. It's in my permanent recipe collection.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 25, 2006
This has the perfect proportion of sugar and flour! I used about 3 cups each of strawberries and chopped rhubarb. I put foil on the edges of the crust, baked at 425 for 15 min. , took off the foil, turned it down to 375 for 45 more min. With pies like this, you cannot just cut into them fresh from the oven, or they run all over the place. I made this at 9 at night, then cut into it the next day in the afternoon, no runniness at all. Yum!
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Cooking Level: Expert

Home Town: Succasunna, New Jersey, USA
Living In: Elizabeth, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 14, 2006
This was a disaster. The filling was so watery and the sugar crust burned. The filling is tasty though.
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Cooking Level: Intermediate

Home Town: Orange, California, USA
Living In: North Salem, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 7, 2006
The perfect pie! Everyone loved it! I was a bit concerned because I didn't know if it would be sweet enough, and I didn't have vanilla ice cream on hand to serve with it, just in case. I needn't have worried. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: May 30, 2006
funny how everyone loves this pie but very rarely does anyone make them! My family loved this pie warm with vanilla icecream. I'm sure that since berries vary across the country the baker will need to use judgement on cornstarch. Mine came out perfect without. It was runny when we ate it the first day,, no patience to wait for it to cool, but after a night in the fridge it was perfect for slicing.
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Cooking Level: Intermediate

Home Town: Camas, Washington, USA
Living In: Odessa, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 24, 2006
I thought this was awesome!! I didnt think it was too runny, I would compare the consistency with a cherry pie. I will definately be making this again!!
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Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA
Living In: Ketchikan, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: May 19, 2006
I made this as per directions, even adding a bit more flour and a heaping tablespoon of cornstarch. I found it WAY too runny. I think my Mom use to add an egg to her filling mixture, so maybe I will try that next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 17, 2006
Awesome Recipe. Did add some more sugar as my strawberries were not as ripe and sweet as they should of been
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 14, 2006
This was good...my fiance loved it but I thought it was soso. I added a teaspoon of cornstarch to ensure it wasnt too watery...only my fruit filling had NO water! It was kind of gooey but I think it was because the strawberries were not too ripe/juicy. The tartness and sweetness of the strawberries were good combination. I did however think the bottom of the pie was a tad too mushy. My first time cooking with Rhubarb and I took the advice of others and chopped the Rhubarb to about 1/4 inch to ensure it cooked all the way through. All in All pretty good and I would make again! thanks :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 8, 2006
This was the best! It was just like what my grandmother use to make. I did add 1 teaspoon of cornstarch as insurance though.
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JT

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 3, 2006
It was delicious! I used a very simple crust recipe and followed the recipe pretty much to a T. only difference is I put in about 1/4 c. of brown sugar instead of white and I added some corn starch. Next time I will add more, b/c it was VERRRY juicy. I might also cook the bottom crust a little bit before putting in the filling. Everyone raved about it. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Mar. 10, 2006
I made the entire pie from scratch. It took me a good two hours to get it perfect, but it baked beautifully. My boyfriend says it was the best homemade pie he'd ever had! What I might try next time is using 1/3 a cup of brown sugar and 2/3 a cup of white sugar for the filling. I highly reccommend this recipe to anyone willing to put the time, energy, and love into their baked goods to make this pie come out as well as it did.
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 8, 2006
I made it for my Dad and he said it was the best strawberry rhubarb pie he's ever had!!! This is his favorite pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2005
This pie is so easy to make and so good. You do need to be carefull how long the fruit sits in the sugar or it will be juicy.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 22, 2005
I had never had a strawberry rhubarb pie in my life, but my boyfriend kept raving about them so I decided to try my hand at one. I followed the recipe to a tee and it turned out wonderful. It was sweet and tangy all at once.
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Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 29, 2005
This is a great recipe which is very flavorful. It was not runny at all as others claim. Definately a keeper.
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Cooking Level: Expert

Living In: Lewiston, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 27, 2005
I think I would have used more strawberries in my pie, but my husband thought it was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 10, 2005
strawberry rhubarb pie is supposed to be runny--it is an all fruit filling. What I found out however,is that if you wait 1 day after baking the pie, the juice inside seems to thicken a little bit. You could also use some tapioca to thicken the filling, but this only takes away from the natural flavor of the fruit filling. Using a little bit more flour or substituting flour for cornstarch also makes the filling a bit thicker.
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