While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
This pie is my specialty. It's fairly simple to make but so dramatic to serve. The ultimate taste of spring, this luscious pie has such a big, fresh berry taste I've had many request to bring it to gatherings.
—Janet Mooberry, Peoria, Illinois
This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! —Kimberly McFarland, Broken Arrow, Oklahoma
Impressive as it looks, this dessert is really easy to prepare. I make it often when strawberries are at their peak. My husband thinks it's terrific, and I receive compliments when I serve the pie to guests.
-Dorothy Bateman, Carver, Massachusetts