Made exactly as written for the Dec Aussie/NZ Recipe Swap, I knew 5 cups of the fruit w/more ingredients to add would never fit in my shallow 9-in pie plate. So I used a 10-in rd baking dish & my frozen summer supply of both fruits. Both cut easier if partially frozen, so I began w/the fruit & put it in a strainer to fully thaw + drain its water content. I had the ideal amt of crust for my baking dish & it handled easily. Pies often cut awkwardly, so I use air slits to prepare for the cut & scored the top crust for 8 servings as in the pic. My crust edges were dark brown w/15 min cook time to go, so I tented the pie. For pure taste, this pie is exceptional but I wonder if the oven temp can be reduced & cooking time lengthened to correct for the quick browning of the crust edges. The filling was more liquid than some will prefer, but prob my bad for not paying enough attention to a prior review & adjusting for that. We really loved this pie ~ esp my strawberry-loving guest. Thx for sharing this sure to be repeated recipe w/us. :-)
4 Stars! Very good! My pie crust was really brown. I put tin foil around the edges or the edges would have been black. The key lime juice served the purpose of using vinegar in a pie crust. This was good. The key lime juice mixed with white sugar brushed on the crust was a nice touch. I think I would add (1) beaten egg white to the lime juice, sugar wash over the crust. I used frozen strawberries which had more juice so I used more flour and some cornstarch in the filling. I heated the filling to have the flavors mix and melt the honey and also to blend in the flour and cornstarch. I did not have key lime zest but used lemon zest in its place. I would double the recipe for the crusts. Did I mention it is advisable to use a deep dish pie dish or you will have too much filling for a regular pie. Perhaps because I used fresh frozen berries and there was more juice! You are creative! Thanks for posting.