Grandma's Strawberry-Rhubarb Pie

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I followed the recipe, plus added a pinch of cornstarch just to make sure it wasn't too runny, and it turned out perfect! The crust recipe is great, and I will be saving it to use with other pies. The filling is delicious just like Grandma used to make!!

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This was a great pie. My vanilla was a bit overpowering, so I tasted more vanilla thank strawberry or rhubarb. I also took the suggestions on the cornstarch. I used Paula Deen's pie crust. Yummy!

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I really loved the flavor of this pie. The cinnamon, lemon and vanilla were wonderful additions. Being diabetic, I used one cup of Splenda instead of sugar. That may account for the runniness. I used a ready made crust, and sat the pie on top of a foil-lined cookie sheet. I did subsitute corn starch for the tapioca, but think I'll use flour next time. I would have given the recipe five stars except it was just a little too runny for me. My house smells wonderful and I will try this recipe again!

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The filling, although a bit runny was wonderful. The prep time was much longer than 15 minutes, and lots of cleanup due to all the measures and tools used. But the effort was well worth it, the pie tasted great, and the crust was very nice. I would add a bit more flour or cornstarch to the filling to thicken it a bit next time.

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Even if you cheat and use a store-bought crust, it's the best pie ever!

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I LOVED this receipe and so did my husband. It was realtively easy to make (I don't bake often and it turned out tasting GREAT. I substituted cornstarch for the tapioca and the pie set up just fine. Since the fruit is so juicy, you might want to put a foil covered cookie sheet underneath the pie -- my bubbled all over and I was happy to have avoided the clean-up. This is definiely a keeper and I will be serving it whenever rhubarb is in season.

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I echo the comments of everyone below - this pie is wonderful! I substituted cornstarch for the tapioca based on the reviews, and the pie set up quite nicely. Also, thank you for the recommendation to put a cookie sheet under the pie! Mine bubbled over a lot. If anything, I would decrease the sugar because my strawberries and rhubarb were terrific. Definitely make this pie!

Shelley - No, you do not need to sift the sugar, and yes, you can use a cheese grater to zest the lemon if it has a small holes. You don't have to collar your pie, but your edges will get quite brown. Typically anything 2,500 feet and above is considered high altitude for cooking and baking purposes. Good luck!

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I don't have all the necessary tools to complete this recipe like the directions say. I am going to make it tomorrow for friends who are coming over, and I don't have money to buy the following items: a sifter, lemon zester, tin foil or metal rim. Does it really matter if you sift the sugar? And can I use a cheese grater to get the zest of lemon? What else can I use to cover the edges of the crust? And one last question: Is Utah a high or low altitude? I am in Utah Valley if that helps. I hope someone out there can give me some pointers before I make this.

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This pie was so delicious. I LOVED the filling!! Although I it did not set well for me. i thought the tapioca would help the filling solidify, but it was very watery. Most straw-rhubarb pies I have had and made don't thicken up very well anyway... but this one was pretty wet. SOOOO good over ice cream though.

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I would recommend using the foil with any crust recipe. What it means is to cover the outer rim of the crust with foil to keep it from burning. Usually you would take it off for a few minutes toward the end of the cooking time so that part of the crust can brown a little. If you use foil, it can be tricky. Just take 3-4 strips of foil about 2-3 inches wide, fold and gently shape around the outer layer of the crust overlapping the ends to ensure covering all of the crust rim. It should not adhere tightly to the crust. What would be easier is to buy a rim at your grocery or kitchen store. They are usually quite inexpensive. You would then just lay the metal pie rim on top of the pie and take it off near the end.