59 Reviews of Strawberry-Rhubarb Pie

From: H. Cato

On Dec 25, 2002

This pie went over pretty well with everyone. The one thing I would change would be more strawberries, and less rhubarb! I like a little less of the sour I guess. I didn't add the whole strawberries into the lattice holes, but I did apply egg wash to the pie for that nice shiny effect. Also, this time of year, I can't get fresh strawberries or rhubarb, so I used frozen whole strawberries, which I sliced, and frozen sliced rhubarb. I used a 9 inch Pillsbury Pet-Ritz DEEP crust (frozen), and I used a Pillsbury All Ready Pie crust (ready to use--refrigerated) for the lattice on top. I used my egg wash to help the pie dough stick the the frozen crust (it was semi-thawed by the time I did this). We had this pie (I made two of them) today for Christmas dinner. We took pictures with my digital camera, and I have uploaded a picture for this recipe. Thanks for posting!

From: michelle baker

On Jul 2, 2001

Excellent recipe! For my first Strawberry-Rhubarb pie experience. I did find however using store bought pie shells there is a little to much filling, that ended up on the bottom of my oven, even using a cookie sheet. I am about to make another one with a friend. I am about to make another one with a friend. Thanks again!

From: Kim1

On Jun 23, 2002

This is so good. The only thing I did different was ... I bought the pie crust and used one for the bottom and one on top just cut slits for the top one.

From: Melissa_8201

On May 30, 2004

This was a great pie. Not what I'd consider a traditional strawberry-rhubarb pie, but a great new experience. This is my husband's favorite kind of pie so I decided to give it a whirl. He said that it was different than anything he's had, but it is now his favorite kind of rhubarb pie. He really liked the custard addition and I liked it because it was SO easy to make. Thank you!

From: Dolores Richards

On Sep 9, 2002

This was the answer to a prayer. Wonderful sweet and sour taste and so easy to make. My hubby says this is his favorite new pie. Thanks! Dolores

From: Lowfat Linda

On Mar 14, 2005

This was a very good pie! I like that this pie wasn't overly sweet like the strawberry-rhubarb pies that you can buy. I made this pie the easy way — I used egg beaters instead of eggs, Splenda instead of sugar, frozen fruit (which I thawed) and the raw Pillsbury ready-to-use pie crusts, cutting one into strips to make the lattice top. It turned out perfect and my daughter said it looked much prettier than the pies we see at grocery store bakeries.

From: Toni

On Feb 27, 2002

The addition of the eggs in the filling is a plus. The last pie I made was runny. Very easy to made, even if you made your own pie shell which I prefer.

From: debbie n.

On May 15, 2005

My husband actually said this pie was better than a major restaurant chain.. and it got another wife saying her husband would be bragging about this pie for weeks.. thank you!!

From: Tasty Tidbits

On May 28, 2006

This was a fantastic pie. I used my own crust and didn't put on a lattice top, instead opting for a brown sugar streusal topping and the pie turned out gorgeous! I loved the delicious nutmeg custard that settled around the fruit, I served it at room temperature accompanied with clotted cream for a real delicious taste treat! I will make this again!

From: BluePnut

On May 27, 2009

First try I made it as posted and baked it in a deep dish frozen shell left in the aluminum pie pan to bake on second to the lowest rack in oven. Bad idea. Crust was deep brown, Rhubarb was soft (but I cut in 1/4 inch pieces rather than 1 inch listed), Tasted great, but it ran like a river when cut! It was fruit soup :-0! Sooo, 2nd try after a 15 minute google of "runny pie", I now Bake this one in glass pie pan (9.5in pyrex) but cheating still by using the refrigerator pre-made dough. I Bake on lowest rack in oven. I Let eggs and fruit get close to room temp before cracking & mixing. I Cover only the crust edges with foil, and I baked at 425 degrees for 15 min, then removed foil and reduced heat and baked at 375 for about 35 min more. I used 2 cups each (Rhubarb & Strawberries) both times. I cut my sugar to 1cup for the second try as my berries were pretty sweet. I added 1/2 Tablespoon corn starch too for extra "no runny pie" luck.... and BAM, It's a a real pie not fruit soup, it's not even weeping too much juice let alone runny. For those that failed, I'd try again. Well Worth the effort! I'm even brave enough to skip the corn starch for 3rd times a charm but I will use lowest rack, bake in a glass pie pan, let eggs/fruit warm a bit, bake with these new temps and times. I think that is why the second time fixed the runny pie problem and I invite those that suffered fruit soup to try these tips and try this pie again. Enjoy!