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This was a very yummy pie! I used Shake-A-Pie Crust to make the crust. I didn't have 4 cups of rhubarb, so I used a combination of wild blueberries and fresh strawberries to make up the difference - then I lowered the sugar a bit. The orange zest was a nice addition to the topping. Made for ZWT4.

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Brooke the Cook in WI June 25, 2008

Wonderful! Very tasty!! Creamy filling & lovely crunchy topping!! No reason to look for another rhubarb pie recipe.

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Debbb November 30, 2008

Excellent pie! I baked it the full amount of time and the last 20 minutes I put a strip of foil along the outside crust so that it would not get too dark. Thanks LUv 2 BaKe. Made For ZWT4 the Flying Dutchess'.

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WiGal June 22, 2008

Sure isn't anything wrong with this pie! I added orange zest to my topping.:)

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Lori Mama June 22, 2006

This is a wonderful tasting pie.I used a full fat sour cream instead of fat free. Be sure and cool the pie as noted as this will firm it up. My husband couldn't leave this pie alone. It was simply delicious especially with a scoop of vanilla ice cream on top. Will add this to my permanent set of recipes.

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Patric May 23, 2006
Low-Fat Sour Cream Rhubarb Pie