Grandma's Strawberry-Rhubarb Pie

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Excelent pie. I decided on frozen fruit and added extra table spoon of tapioca and flour. Given enough time it set up perfectly when served, not runny at all.

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I made this pie as directed with the exception of the tapioca. I much prefer using tapioca flour in pies so that is what I used. I also increased the amount just a bit as other reviewers indicated the pie may turn out watery. The pie was perfect and set well when given enough time to cool before cutting. The flavors of the strawberries and rhubarb were perfect together. I will definitely be making this again and again.

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I have made this pie a few times and everyone loves it, including my grandpa who is picky with his rhubarb pie. This was the first pie I ever made and I did not find it to be that hard to make. The crust is amazing and I have actually used the recipe for other pies.

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I made this pie yesterday for dinner with friends and it was amazing. I added a cup of blueberries and I used about 3 tbs. of cornstarch instead of the tapioca. I still used the flour and covered the pie entirely for the first 15 min. at 425. Then I took the cover off and it did look watery but I cooked it for the remainder and it thickened after cooking and even more after it sat our to cool. It was delicious!

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It was a little sweet and always too watery. I added cornstarch (lots and still too watery.... Will have to experiment more. My strawberries were fresh frozen by myself. Drained excess liquid, but still a watery pie... EVERYONE loved it, though!

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I had never made this type of pie before. I read the reviews and followed the advice and the pie turned out great! I seem to have a lot of trouble with crusts (mine don't seem to hold together and turn into what I call frankencrust as I have to piece it together. Any advice on that?

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I've made this pie several times and every time get rave reviews! It turns rhubarb haters into lovers! Here are the minor adjustments I've made to great success: I switch the increments of the shortening and butter because I don't have butter flavored shortening and I want a more buttery flavor. The crust still turns out amazing! I also have multiple crust recipes and this is a keeper! It's very easy and delicious. I also leave out the lemon zest and juice because rhubarb is so tart already. And I don't use flour or tapioca instead use about 5tbs of cornstarch as other reviews have stated. Hope this review helps anyone who doesn't have lemon or tapioca - you can still rock this pie!

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@Cindy from Barnsdall - You began your review by saying, "I made this recipe..." then went on to say you didn't use sugar, flour, or rhubarb and added nutmeg. Hence, you didn't make THIS recipe; you made up your own recipe. Why do people bother to review recipes when they modify it beyond recognition? I see so many reviewers say, "I changed this, this, and this & added this and these and it didn't come out very good so I give it 1 star." What??? People who give recipes low ratings when they don't bother actually using the recipe are wasting their time & ours by posting reviews.

As for this recipe, I made it as written and personally feel it is a bit tart but the rest of the family liked it.

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With the rhubarb you just wash it and trim the leaves, no need to boil. There is a few ways you can cut the rhubarb, I've seen people cut it in chunks and others slice a few lines down the rhubarb then cut it in chunks, about half an inch.

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Sorry to ask, and this may sound silly. I have never made Rhubarb pie....Do you boil the rhubarb or shave it or anything before adding it to the ingredients?