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

Scale

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

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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.