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Showing 1-3 of 3
on October 18, 2008
I made this pie and served it to family and friends. This pie had rave reviews. I will make it over and over again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 29, 2008
I had strawberries and I had rhubarb - this fit the ticket! I made my own crust using Shake-A-Pie Crust. I reduced the sugar to 3/4 cup and used a combination of sugar and Splenda. My 9 inch pie plate seemed to work perfectly and I baked it about 45 minutes since the filling was bubbling. Let cool to room temperature for 4 hours before cutting (that was the hard part!). The filling was a little on the runny side, but the pie held its shape very nicely so it wasn't an issue - I'd take this to a picnic in a heartbeat! It tasted wonderful and is very beautiful. I sprinkled mine with turbinado sugar after brushing with milk. Made for ZWT4.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 26, 2008
I went strawberry picking and got the tiny sweet ones and left most of them whole. My neighbor gave me some of his rhubarb and I used a Pillsbury pie crust. This was delicious-wonderfully tart, tangy and sweet. My daughter said it tasted like summer. Perfect amount of cornstarch-not too runny. Allow it to set until room temp after baking is a must. No ice cream needed. Will be my go to recipe during strawberry season. Thanks Lainey.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (124 g)
Servings Per Recipe: 12