Description
This Triple Berry Rhubarb Pie combines the tartness of rhubarb with a sweet mix of three berries, all nestled in a flaky pie crust and topped with a buttery streusel. Perfectly baked to golden perfection, this pie offers a delightful balance of sweet and tart flavors ideal for a seasonal dessert or a special occasion treat.
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 becomes 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
- Do not thaw frozen berries before mixing to prevent excess juice dilution in the filling.
- Use a foil shield if pie crust edges brown too quickly during baking to avoid burning.
- Allow pie to cool completely for the filling to properly set for clean slices.
- Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
