Rhubarb and Strawberry Pie

"This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb, try using a lattice top instead of the double cru..." See morest called for in the recipe. It lets alot of the moisture out. Also, be sure to let the filling sit the whole 30 min before pouring into crust, and let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken. If you do all of those steps, the pie won't be runny, nor will it taste floury."

"I've made this pie twice, first as written & the second time I made some changes. Using flour, the pie was runny & tasted like flour. So, the second time, I put the rhubarb in a large pot, added the s..." See moreugar & 1/4 to 1/2 cup of water with 2 Tablespoons of corn starch dissolved in the water. I cooked it until it thickened. I removed the pot from the stove & added the raw strawberries. I poured the mixture into the crust & dotted with butter. It turned out much better with the cornstarch. Not too much liquid & no flour taste. Also, I just brush the top crust with milk & sprinkle with some sugar & nutmeg."

"This has the perfect proportion of sugar and flour! I used about 3 cups each of strawberries and chopped rhubarb. I put foil on the edges of the crust, baked at 425 for 15 min. , took off the foil, tu..." See morerned it down to 375 for 45 more min. With pies like this, you cannot just cut into them fresh from the oven, or they run all over the place. I made this at 9 at night, then cut into it the next day in the afternoon, no runniness at all. Yum!"