Comments on: Rhubarb-Strawberry Pie

By: Deanna F

Deanna F — Sun, 14 May 2017 23:39:08 +0000

The rhubarb/strawberry ratio is just right. The supposed “deep dish” crust I bought turned out to be pretty small though. The filling was so mounded up I had to press the topping to stay on – so it wasn’t very crumbly. But it still tasted great! Next time, I’ll roll out pie dough and use my own (bigger) pie plate. Hopefully it will look nicer and I won’t loose as much of those yummy juices.

By: mblama

mblama — Sat, 18 Jun 2016 00:18:46 +0000

Loved this!

By: brynna

brynna — Thu, 06 Jun 2013 03:57:54 +0000

SO GOOD! I wasn’t thinking and put the pie on an UNrimmed baking sheet. Don’t make this mistake! The juices ran over and onto the bottom of the oven where they smoked and burned. Once I smelled what was happening, I quickly took it out and put it on a rimmed baking sheet instead. Problem solved.

By: Bethany B Cookin

Bethany B Cookin — Tue, 25 Oct 2011 16:37:37 +0000

Turned out great – I only baked it for an hour but it was awesome!

By: mochamamma

mochamamma — Sun, 25 Jul 2010 02:12:32 +0000

I just made this today and it turned out GREAT! I did use raspberries instead of strawberries (it usually bugs me when people write a review and say they changed a major ingredient – sorry!). It tasted very much like a pie from the Grand Traverse Pie Company here in Michigan and that is really saying something. If you use thawed rhubarb, drain excess water and add an extra tablespoon of cornstarch, it was perfect.

By: dulcimerhope

dulcimerhope — Mon, 21 Jun 2010 20:18:21 +0000

One change I’ve made: I bake it at 400 degrees for 20 minutes and then lower the temperature to 350 and bake for 30-45 minutes more. (Total bake time of less than one hour — much quicker!)

By: dulcimerhope

dulcimerhope — Mon, 21 Jun 2010 19:34:07 +0000

Delicious! Perfect balance of sweet and tart. And the crumble topping makes it easier to prepare than a lattice pie. Thanks for this great recipe.

By: mkt5529

mkt5529 — Tue, 15 Jun 2010 17:02:39 +0000

Perfect combination of sweet and tart! The crumble topping makes this pie awesome. My husband said this was the best pie I’ve made. Thanks, Very Culinary!

By: jm903b

jm903b — Wed, 19 May 2010 14:57:38 +0000

Just made this and it was WONDERFUL! I LOVED the crumble topping! Served it slightly warm with vanilla ice cream. YUMMY!

By: Very Culinary

Very Culinary — Wed, 12 May 2010 04:09:45 +0000

@irishkpf – I made it again for Mother’s Day, too! Such an easy go-to pie when rhubarb is in season. I am so thrilled you liked it.

@nk119 – So glad it worked out for you. And good call on the vanilla ice cream!