If you’re craving a vibrant, flavor-packed dessert that perfectly balances tart and sweet, look no further than this Triple Berry Rhubarb Pie Recipe. Imagine juicy berries bursting with freshness paired with the uniquely tangy rhubarb nestled under a buttery, crumbly streusel topping. It’s a stunning pie that captures the essence of summer in every bite, leaving a lasting impression whether you’re serving it at a casual family dinner or a festive gathering. This recipe delivers on all fronts with approachable ingredients and straightforward steps, making it your go-to pie for any occasion.
Ingredients You’ll Need
Creating this pie is simpler than you might think, thanks to a handful of essential ingredients that come together beautifully. Each one plays a vital role, from adding that bright color and fresh flavor to lending the perfect texture.
- Single crust pie dough: Either homemade or store-bought, this forms the flaky base that holds all your delicious filling.
- Triple berry blend (3 cups): The star of the show, fresh or frozen berries bring sweetness and rich natural color.
- Sliced rhubarb (2 cups): Adds a lively tartness that contrasts delightfully with the berries.
- Granulated sugar (2/3 cup): Sweetens the filling just enough to balance the rhubarb’s tang.
- Cornstarch (1/4 cup): The secret weapon for thickening the luscious fruit filling.
- All-purpose flour (3/4 cup): Provides structure in the streusel topping for a lovely crumbly texture.
- Light brown sugar (1/3 cup packed): Adds warmth and depth to the crumble with its molasses notes.
- Cold butter (6 tablespoons): Creates a tender, golden streusel topping that’s simply irresistible.
How to Make Triple Berry Rhubarb Pie Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375 degrees Fahrenheit (190°C). A fully heated oven ensures that the crust and the filling bake evenly, setting the stage for a perfect outing of golden crust and bubbling fruit.
Step 2: Mix the Filling
In a large bowl, combine the triple berry blend, sliced rhubarb, granulated sugar, and cornstarch. Stir thoroughly until the fruit is evenly coated in a thick, syrupy mixture. This coating helps the filling thicken beautifully while baking without becoming soggy.
Step 3: Prepare the Pie Crust
Roll out your pie dough and press it gently into a 9-inch pie plate. Trim any excess dough from the edges and use your fingers or a fork to flute or crimp the edges. This not only looks charming but prevents shrinking as it bakes.
Step 4: Fill the Pie
Pour the luscious strawberry and rhubarb mixture evenly into the crust, spreading it all the way to the edges. Make sure not to overfill, as this can lead to bubbling over during baking.
Step 5: Make the Streusel Topping
In a separate bowl, mix the all-purpose flour with the light brown sugar. Add the cold butter, cutting it into the mixture with a pastry cutter or two knives until coarse crumbs form. This topping will bake into a golden, crumbly crown that contrasts wonderfully with the juicy filling below.
Step 6: Add the Streusel Topping
Sprinkle the streusel topping evenly over the fruit filling, making sure to leave the edges of the pie crust visible so they can crisp up during baking.
Step 7: Bake the Pie
Place your pie on a foil-lined baking sheet to catch any drips and bake for 70 to 75 minutes. You’re looking for a golden brown streusel and a bubbling, thickened filling. If you notice the crust edges browning too quickly, tent them with foil or use a pie crust shield to prevent burning.
Step 8: Cool and Serve
Once baked, remove your pie from the oven and let it cool completely. This cooling period lets the filling set perfectly, making slicing neat and serving effortless. Enjoy it as is or topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added indulgence.
How to Serve Triple Berry Rhubarb Pie Recipe
Garnishes
A fresh mint sprig or a light dusting of powdered sugar adds a touch of elegance and freshness that highlights the pie’s vibrant colors. Vanilla bean ice cream is classic, but a lavender or lemon-flavored cream can also make for a delightful twist.
Side Dishes
This Triple Berry Rhubarb Pie shines as the grand finale of a summer meal. Pair it with a simple green salad or a cheese platter featuring mild cheeses like Brie or ricotta to balance the pie’s fruitiness. A cup of lightly brewed tea or a chilled glass of dry white wine can enhance the experience further.
Creative Ways to Present
For a fun gathering, serve slices in small mason jars layered with whipped cream and fresh berries on top. Alternatively, cut bite-sized squares and offer them as part of a dessert buffet where guests can pick and choose their favorite treats.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or foil and store it in the refrigerator. It keeps nicely for up to four days, making it perfect for enjoying over multiple meals or sharing with friends.
Freezing
You can freeze the assembled but unbaked pie for up to one month. Wrap it securely to avoid freezer burn, then bake it from frozen, adding about 15 minutes to the baking time. Baked leftovers also freeze well when stored in airtight containers.
Reheating
To bring back that fresh-baked warmth, reheat pie slices at 350 degrees Fahrenheit (175°C) for about 15 minutes or until heated through. Avoid microwaving too long, as this can make the crust soggy.
FAQs
Can I use frozen berries in this Triple Berry Rhubarb Pie Recipe?
Absolutely! Using frozen berries is convenient and works beautifully, just be sure to keep them frozen until mixing to prevent excess juice from diluting the filling.
What can I substitute for rhubarb if I don’t have any?
Green apples or sour cherries are great substitutes that provide a similar tart bite to balance the sweetness of the berries.
Do I need to blind bake the crust for this pie?
No blind baking isn’t necessary here because the filling cooks thoroughly during the baking time, and the streusel topping keeps moisture from soaking into the crust.
How do I prevent a soggy bottom crust?
Using cornstarch in the filling helps thicken excess juices, and baking the pie on a foil-lined pan catches overflow, plus make sure to let the pie cool fully to allow the filling to set.
Can I make the streusel topping ahead of time?
Yes, you can prepare the streusel topping a day ahead and keep it refrigerated in an airtight container, making assembly even quicker on baking day.
Final Thoughts
This Triple Berry Rhubarb Pie Recipe is a wonderful celebration of seasonal flavors that’s as stunning to look at as it is satisfying to eat. I can’t recommend it enough for your next dessert adventure. Once you try this pie, you’ll see why it quickly becomes a cherished favorite, bringing smiles and delicious memories every time it’s on the table.
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Triple Berry Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Triple Berry Rhubarb Pie combines the vibrant tartness of rhubarb with the sweet juiciness of a triple berry blend, all encased in a flaky single crust and topped with a buttery streusel. Perfectly baked until golden and bubbly, this pie makes a delightful dessert for any occasion.
Ingredients
Pie Base
- 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 the oven: Preheat your oven to 375 degrees F (190°C) to ensure it is fully heated before baking the pie.
- Prepare the 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 turns thick and syrupy.
- Prepare the 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.
- Fill the pie: 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.
- Top the filling: Sprinkle the streusel topping evenly over the filling, leaving the edges of the pie crust exposed.
- Bake the pie: 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 the filling from becoming watery.
- Using cold butter in the streusel topping helps achieve a crumbly texture.
- Cover the pie crust edges midway through baking if they brown too fast to prevent burning.
- Allow the pie to cool completely to ensure the filling sets properly.
- Serve with vanilla ice cream or whipped cream for added indulgence.
