Grandma's Strawberry-Rhubarb Pie

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Easy Easy Easy...and more important...delicious. My husband askes for this all the time.

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This was my first Strawberry-Rhubarb Pie. I turned out perfect, not runny at all. I used all butter for the crust, I didn't have the butter flavored crisco and used 6 TBS cornstartch instead of the tapioca as other reviews suggested. I let it cool over night. I will make this recipe again and recommend it to others looking for a simple and tastey recipe.

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I made this as my first pie ever. I love strawberry-rhubarb pie and this is the best one I have ever had. Definitely will make it again!

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My family really liked this pie. It is the best recipe for strawbery-rhubarb pie yet. Next time I will add just a bit less cinnamin

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So good! It didn't last long in my house!

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Used the complete recipe. Why change things when they are not broken. An excellent pie.

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After making this twice, I can confirm that using less sugar (1c did indeed allow the complexity and flavors to reach their potential. My other variations: I added a half cup more of ea. fruit and went with a bottom-only crust to make something closer to a deep dish galette. The crust recipe is great, too. Vinegar and powdered sugar. Who knew?!

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Followed recipe exactly. Hands down, best pie I've ever eaten!

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I had never tasted rhubarb until I made this recipe. The comments made it sound irresistible. I used a store-bought crust because of time-constraints, but the filling (and the pie itself are wonderful.

A warning: there is a lot of liquid in the fruit -- perhaps more if you wait hours as I did -- before pouring into the crust. The molten filling overflowed the pie tin, turning into black-mounds of burnt sugar the first time. The second time, I poured off most of the liquid and put the pie into pan instead of a flat cookie sheet. There was still a little overflow, but not as much.

The liquid itself would probably make a wonderful base for fruit drinks or sorbet.

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WAY TOO MUCH SUGAR. I should have known better, I suspected as much, but everybody's reviews were so glowing. The sweetness of the pie completely obliterates the cinnamon, vanilla and lemon flavors -- not to mention the tartness of the rhubarb.1.5 cups of sugar is appropriate for a pie using solely tart ingredients, but this pie is half strawberries;1 cup of sugar would have been far more appropriate. Extremely disappointed.