Strawberry-Rhubarb Pie

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

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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.

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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!

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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!

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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.

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Based on some comments from previous reviews, I used 2 extra large eggs instead of 3, 1 C sugar instead of 1 1/4, added a few drops of almond flavoring and a couple Tbsp water. But I stuck with the original amounts of fresh rhubarb and strawberries which I thought was perfect for our taste. Making the lattice top was somewhat time consuming because I was not used to doing that and had to look up an online tutorial. After the first 15 minutes in the oven, I placed a silicon pie shield over outside edge of the pie crust the to protect it from getting overbaked. That is something I do with nearly all pies and which I recommend. The pie turned out perfectly baked and it looked and tasted great. Neither too sour or too sweet. This is one that I will definitely make again.

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This recipe appealed to me because of how easy it was.The ingredients were simple- all you have to go out of your way for is the rhubarb and strawberries. I used a little more rhubarb and strawberries than what the recipe called for and only 1 cup of sugar. I found this to be perfect. I don't like things that are overly sweet and this seemed to work. You must have an appreciation for sour though, like apple pie's made with Granny Smith's.

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It was good! Everyone enjoyed! In the future I would add a little more Flour for thickening because it was runny and a few drops of food coloring to make it a deeper red.

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Excellent! Took this to a party with about 25 people there and they cleaned it up. They were sharing pieces to make sure they all got a taste and even the people who didn't think they liked rhubarb liked this.

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This pie is very good but the texture was a bit custard-y. Next time I'll use only 2 eggs and see how that works out. It is a very pretty pie and a summer speciality.

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Great recipe. My son is home for the summer and strawberry-rhubarb pie is his favourite. I made exactly as per the recipe, but instead of the lattice top, I used a flour, butter and sugar mixture that I crumbled over the top. Excellent!

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Well, I like this recipe very much. I made it several times in the spring/summer using fresh and twice in the last 2 weeks using frozen. For the frozen I make sure to thaw the strawberries and the rhubarb and drain them sufficiently.

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This was a very good pie, and I will be making it again!
The only changes I would make is to add a little more strawberries and less rhubarb. I took this to work for a co-worker's birthday and everyone loved it.

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This was absolutely delicious! I had to sub Splenda for the sugar, but otherwise followed the recipe to a 'T' and it turned out perfectly. I used fresh strawberries that had been rinsed and drained and my filling held up marvelously - no issues.

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This was a BIG hit. Very simple. I used ready made pie crust. Even those who thought they did not like Rhubarb liked this. Thanks for sharing this

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I have never made a strawberry rhubarb pie before and I liked this recipe because of its simplicity..This was a very good pie that didn't disappoint a keeper for sure... thanks CoffeeMom

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I made this recipe last week after trying several different ones. It was wonderful & my father who has never been one of much praise said it was the best he had had in his 70 years. Thanks so much for sharing it with the community!

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I forgot to rate this last summer when I used fresh rhubarb. It was the best strawberry rhubarb pie ever. Everyone loved it. So, I'm making it for Thanksgiving using frozen rhubarb and strawberries. I hope it's just as good. I'll let ya know. Oh, I bake on the bottom rake so the crust isn't doughy. I made this using frozen rhubarb and it wasn't as good. The rhubarb was rubbery. I'll have to experiment with the frozen. Fresh rhubarb was awesome!

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Great!!!

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My husband said this is the best rhubarb strawberry pie he has ever eathen!

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