The Triple Berry Rhubarb Pie Recipe is a wonderful celebration of tart and sweet flavors wrapped up in a flaky, buttery crust. This pie combines the juicy burst of mixed berries with the unique tang of rhubarb, creating a vibrant, colorful dessert that’s both refreshing and comforting. Whether you are baking for a special occasion or simply want to delight your loved ones with a stunning homemade treat, this pie offers a perfect balance of textures and tastes that will quickly become a favorite at your table.
Ingredients You’ll Need
The beauty of this Triple Berry Rhubarb Pie Recipe lies in its simple but carefully chosen ingredients. Each one plays a vital role in delivering that perfect harmony of flavor and texture, from the flaky crust that holds it all together to the luscious fruit filling that makes every bite sing.
- Single crust pie dough: Whether homemade or store-bought, this buttery base provides the essential flaky foundation for your pie.
- Triple berry blend (3 cups): A fresh or frozen mix of berries adds bursting sweetness and vibrant color.
- Sliced rhubarb (2 cups): This tart vegetable balances the berries perfectly for a classic rhubarb-berry flavor.
- Granulated sugar (2/3 cup): Sweetens the filling while helping to release fruit juices for that luscious consistency.
- Cornstarch (1/4 cup): Thickens the filling so it holds together beautifully without running.
- All-purpose flour (3/4 cup): Essential for the crumbly streusel topping that adds texture.
- Light brown sugar (1/3 cup, packed): Adds moisture and a subtle caramel note to the topping.
- Cold butter (6 tablespoons): Cut into the streusel, it creates a rich, melt-in-your-mouth crumbly finish.
How to Make Triple Berry Rhubarb Pie Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 375 degrees F (190°C). Getting the oven fully heated ensures your pie bakes evenly, making the crust wonderfully golden and the filling perfectly cooked.
Step 2: Mix the Filling
In a large bowl, toss together the triple berry blend, sliced rhubarb, granulated sugar, and cornstarch. Stir thoroughly until every piece of fruit is coated in a thick syrupy mixture. This step is crucial because the cornstarch helps the filling thicken as it bakes, ensuring your pie slices come out neat and delicious.
Step 3: Prepare the Pie Crust
Roll out your pie dough and gently place it into a 9-inch pie plate. Trim away any excess dough and flute or crimp the edges to create a pretty, decorative border. A well-shaped crust not only looks inviting but also holds the filling securely.
Step 4: Assemble the Filling
Pour the berry and rhubarb mixture evenly into the pie crust, spreading it all the way to the edges. This even distribution ensures every slice is packed with fruity goodness and balanced sweetness.
Step 5: Make the Streusel Topping
To prepare the streusel topping, mix the all-purpose flour and light brown sugar in a smaller bowl. Add cold butter pieces, then cut them into the dry ingredients using a pastry cutter or two knives. The goal is to create coarse crumbs that will bake into a crisp and tender topping.
Step 6: Add the Streusel Topping
Sprinkle the crumbly streusel evenly over the filling, taking care to leave the edges of the pie crust exposed. This allows the crust to brown nicely while the topping provides a delicious crunchy contrast.
Step 7: Bake the Pie
Place the pie on a foil-lined baking sheet to catch any drips and bake for 70 to 75 minutes. Look for a golden brown streusel and a bubbling, thickened filling as signs that it’s done. If the crust edges start to brown too quickly, cover them with foil or a pie shield to prevent burning.
Step 8: Cool and Serve
Once baked, allow the pie to cool completely before slicing. This resting time lets the filling set so each slice holds its shape beautifully. Serve plain or elevate the experience with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an irresistible finish.
How to Serve Triple Berry Rhubarb Pie Recipe
Garnishes
A dusting of powdered sugar adds an elegant, snowy touch to the pie surface, enhancing its visual appeal. Fresh mint leaves or a few extra berries on top bring a pop of color and fresh flavor that pairs perfectly with each bite.
Side Dishes
This pie shines when accompanied by simple sides that complement its rich fruitiness. Vanilla ice cream is a classic favorite, but a crisp salad or a light cheese platter can also play balancing roles at your table.
Creative Ways to Present
Think beyond the classic slice! Serving this pie in rustic mason jars makes for a charming presentation at casual gatherings or picnics. Alternatively, mini versions baked in individual ramekins can turn this dessert into a delightful single-serving treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay delicious for up to 3 days, allowing you to enjoy those luscious berry and rhubarb flavors long after baking day.
Freezing
You can freeze a baked Triple Berry Rhubarb Pie Recipe for up to 2 months. Wrap it securely in plastic wrap followed by foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating or serving cold for a cool summer dessert.
Reheating
To bring your leftover pie back to life, warm slices in a 350 degrees F (175°C) oven for about 15 minutes. This method crisps the crust again and makes the filling wonderfully warm without drying it out.
FAQs
Can I use frozen berries for the Triple Berry Rhubarb Pie Recipe?
Absolutely! Frozen berries work beautifully because they maintain great flavor and texture. Just be sure not to thaw them before mixing the filling to avoid excess liquid.
Is it necessary to use a pie crust shield?
Using a pie crust shield or foil to cover the edges can protect them from burning if they brown too quickly during baking. It’s a helpful tool but not mandatory if you watch the pie closely.
Can I make the pie ahead of time?
Yes, you can assemble the pie a few hours before baking and keep it refrigerated until you are ready. This can make your baking day more manageable.
How tart will the pie taste because of the rhubarb?
The rhubarb adds a gentle tartness that balances the sweetness of the berries and sugar. It creates a lovely contrast that makes the pie’s flavor more complex and exciting.
Can I substitute the streusel topping with a lattice crust?
While the streusel topping adds a unique texture and buttery crunch, you can certainly use a lattice crust for a more classic look and feel. Just adjust the sugar accordingly to maintain the sweetness balance.
Final Thoughts
Making this Triple Berry Rhubarb Pie Recipe is truly a treat that brings together the freshest flavors of the season in a warm and inviting way. It’s a dessert that’s as rewarding to bake as it is to eat, perfect for sharing cherished moments with friends and family. Give it a try—you might just discover your new favorite pie!
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Triple Berry Rhubarb Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Triple Berry Rhubarb Pie is a delightful combination of tart rhubarb and sweet mixed berries baked under a crisp, buttery streusel topping. Using a single crust pie dough, fresh or frozen triple berries, and a perfectly balanced filling thickened with cornstarch, this pie offers a perfect harmony of textures and flavors. Ideal for berry season or any time you crave a fruity, comforting dessert that pairs beautifully with ice cream or whipped cream.
Ingredients
Pie Crust
- 1 single crust pie dough (homemade or store-bought)
Filling
- 3 cups (400–450 g) triple berry blend, fresh or frozen (do not thaw if frozen)
- 2 cups (240–250 g) sliced rhubarb (about 1/4-inch thick)
- 2/3 cup (141 g) granulated sugar
- 1/4 cup (30 g) cornstarch
Streusel Topping
- 3/4 cup (107 g) all-purpose flour
- 1/3 cup (71 g) packed light brown sugar
- 6 tablespoons (85 g) cold butter
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190°C) to ensure it is fully heated before baking the pie, which helps achieve a perfectly cooked crust and filling.
- Mix Filling: In a large bowl, combine the triple berry blend, sliced rhubarb, granulated sugar, and cornstarch. Stir well until the fruits are evenly coated and the mixture becomes thick and syrupy, which helps thicken the filling as it bakes.
- Prepare Pie Crust: Roll out the single pie crust and fit it into a 9-inch pie plate. Trim the edges and flute or crimp them for a decorative finish that also helps seal the crust.
- Assemble Filling: Pour the prepared berry and rhubarb mixture evenly into the pie crust, spreading it all the way to the edges for uniform baking.
- Make Streusel Topping: In a smaller bowl, combine the all-purpose flour and light brown sugar. Add the cold butter, then use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, which will create a crisp, crumbly topping.
- Add Streusel Topping: Sprinkle the streusel topping evenly over the filling, leaving the edges of the pie crust exposed to allow browning and prevent sogginess.
- Bake: Place the pie on a foil-lined baking sheet to catch drips. Bake for 70–75 minutes at 375°F, until the streusel is golden brown and the filling is bubbling and thickened. If the crust edges brown too fast, shield them with foil or a pie crust protector halfway through baking.
- Cool and Serve: Remove the pie from the oven and let it cool completely to allow the filling to set properly. Slice and serve as is or with vanilla ice cream or lightly sweetened whipped cream, enhancing the dessert’s flavor and texture.
Notes
- Do not thaw frozen berries before mixing to prevent excess moisture in the filling.
- Using cold butter for the streusel topping ensures a crumbly texture.
- Cover pie crust edges with foil if they brown too quickly to avoid burning.
- Let the pie cool completely before slicing for clean cuts and well-set filling.
- Serve with ice cream or whipped cream for an extra indulgent treat.
