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
Scale
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.
