Grandma's Strawberry-Rhubarb Pie

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I wish I would have read the reviews before baking this. It was very good and almost all the way there, but too sweet and too runny. Next time I'll used only 1/2 cup of sugar. It was also still a little runny, so I'll add either more tapioca or a bit of cornstarch. I also used a premade piecrust to save time. I did a crumble topping with 1/2 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup butter, and a dash of cinnamon and salt.

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I'm back to tell you how it tastes!! I should not have added the extra cornstarch -- or perhaps if I added another cup of fruit-- it would have come out a little juicier. However, it tastes wonderful and tart the way I like my rhubarb pie! Remember I only added 1/2 cup of sugar instead of 1 1/2 cups. Perhaps if I had added all that sugar the cornstarch amt would have been fine. I am eating another piece of pie as I write this and my boyfriend took a piece home for breakfast. Definitely a keeper!! Yes--him and the pie recipe!! :

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Excellent recipe!! I let it sit for an hour and then I couldn't help myself so I cut into it. : It was still hot and of course, a little runny. I think if I had let it sit overnight it would have been perfect. I also used an extra spoonful of tapioca to make it less runny. I didn't find it too sweet at all; I thought it was a perfect combo.

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The dought is excellent: the proportions are perfect, and it rolls like a charm. I replaced the Crisco with butter, and it was perfect. For the filling, I doubled the tapioca, which was perfect, and put one cup sugar which was still way too sweet. Next time, I'll try with 1/2 a cup.
Excellent recipe overall.

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It has been years since I have made a crust from scratch and this came out perfectly! It is a keeper. The pie was easy and my husband said it tasted like his mothers. The best compliment I could expect.
I did add a little more tapioca so it wasnt as runny.
Great, thanks

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Super delicious. Crust is spectacular, filling is just shy of tart. I would double the tapioca so it sets a little firmer.

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Decent recipe, but far too sweet. I know there needs to be a good amount of sugar to balance the tart rhubarb, but next time I will use only a cup...or maybe substitute agave & brown sugar.

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This recipe was amazing. The crust recipe was the best I have had the pleasure of working with in years and I will be using it in all of my pies both Sweet and savory for the foreseeable future.It baked up light and flaky but was super easy to handle when rolling out and placing into the dish(read no tearing at all. hooray! Do use extra flour to roll out the dough which can tend to start out a little sticky-I just kneaded the flour in once i had made the two dough balls for the upper and lower crusts.-
The filling was sweet without being cloying with just enough tartness to make it interesting
I definitely recommend this version of this classic pie.

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Show stopper at Easter. Never made a pie before and it was actually quite simple, crust and all. The only thing i changed was adding a little bit less sugar than what it calls for. I did 1 1/4 rather than 1 1/2. I will be making this again very soon! loved it!!

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Slightly more sweet than expected, especially since we added extra lemon juice, zest, and 1/2 C extra rhubarb. I also substituted corn starch for the tapioca. This pie is as delicious as all the reviews state. I gave it 4 stars instead of 5 because I did not use the crust recipe and therefore couldn't give an accurate review on that portion. Also, I do recommend a near complete cooling period as the pie was juicy!