Description
This Triple Berry Rhubarb Pie combines the tartness of rhubarb with a sweet blend of strawberries, blueberries, and raspberries, all topped with a buttery streusel crust. Perfectly balanced and bursting with fresh berry flavors, this pie is a delightful treat for any occasion, featuring a flaky crust and a golden crumbly topping.
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
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190°C) to ensure it is fully heated before baking the pie.
- Mix Filling: In a large bowl, thoroughly combine the triple berry blend, sliced rhubarb, granulated sugar, and cornstarch. Stir until the fruits are evenly coated and the mixture is thick and syrupy.
- Prepare Pie Crust: Roll out the single pie crust and fit it into a 9-inch pie plate. Trim the edges as needed and flute or crimp for a decorative finish.
- Assemble Filling: Evenly pour the prepared berry and rhubarb mixture into the pie crust, spreading it to the edges.
- 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 in until the mixture resembles coarse crumbs.
- Add Streusel Topping: Sprinkle the streusel topping evenly over the filling, leaving the edges of the pie crust exposed.
- Bake: Place the assembled pie on a foil-lined baking sheet to catch any drips. Bake for 70–75 minutes until the streusel is golden brown and the filling is bubbling and thickened. If the crust’s edges brown too quickly, cover them with foil or a pie crust shield halfway through baking.
- Cool and Serve: Remove the pie from the oven and let it cool completely so the filling can set and thicken. Slice and serve as is, or with a scoop of vanilla ice cream or lightly sweetened whipped cream, if desired.
Notes
- For best results, use fresh berries and rhubarb, but frozen berries can be used without thawing to prevent excess liquid.
- Cover pie edges with foil halfway through baking to prevent over-browning.
- Letting the pie cool completely before slicing helps the filling set for clean slices.
- The streusel topping adds a delightful crunchy texture to balance the juicy filling.
- Serve with vanilla ice cream or whipped cream to enhance the dessert experience.
