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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.

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Soxfan June 26, 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.

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FifiG October 18, 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.

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Brooke the Cook in WI June 29, 2008
Strawberry-Rhubarb Pie