Triple Berry Rhubarb Pie Recipe

Bright, juicy berries and tangy rhubarb come together under a golden streusel topping in this ridiculously easy Triple Berry Rhubarb Pie. With just a handful of simple ingredients, you can whip up a pie that truly tastes like summer—perfect for when time is tight but you’re craving something homemade and utterly delicious. Whether you’re using fresh or frozen berries, this recipe is designed to fit even the busiest weeknight, yielding a pie that’s bursting with sweet-tart flavors and overflowing with texture. Trust me, this might just become your new go-to dessert!

Why You’ll Love This Recipe

• Effortless to Prepare: No need to fuss with a lattice crust—the streusel topping is as easy as it gets, and you’re just mixing, pouring, and baking.
• Flexible Ingredients: Fresh or frozen berries both work beautifully, and you don’t even have to thaw the frozen ones. Convenience at its best!
• Flavorful and Balanced: Sweet berries pair perfectly with rhubarb’s natural tang, and the buttery streusel adds just the right amount of crunch.
• Crowd-Pleasing: Everyone loves pie, and this one is gorgeous enough for special occasions but simple enough for a Wednesday night treat.

this Recipe

Ingredients You’ll Need

Gather your ingredients and let’s make pie magic:

• Single Crust Pie Dough: The vehicle for all that luscious filling. Use your favorite homemade crust or a good-quality store-bought variety for even less prep.
• Triple Berry Blend (Blueberries, Raspberries, Blackberries): Bursting with tart-sweetness. Use fresh when in season, but frozen berries work perfectly if that’s what you’ve got. No need to thaw frozen berries—add them straight in!
• Rhubarb: Essential for its unique, lip-smacking tang that keeps the pie from being too sweet. Slice it about ¼-inch thick for the perfect bite.
• Granulated Sugar: Sweetens up the tart fruit, making every bite balanced.
• Cornstarch: The unsung hero for thickening the filling so you get nice, neat slices.
• All-Purpose Flour (for Streusel): Adds body and helps create those big, chunky crumbs.
• Light Brown Sugar (for Streusel): For that irresistible caramel note in every bite.
• Cold Butter (for Streusel): The key to a crumbly, golden topping. Use cold butter and work quickly to keep the texture right.

Tip: Lining your baking sheet with foil is the best way to catch drips and save yourself from oven clean-up duty later.

Variations

Fancy shaking things up a bit? Here are a few easy tweaks:

• Berry Swap: Use whatever berries you have—strawberries, cherries, or even just one type, like raspberries, if that’s what you love.
• Nutty Streusel: Toss a handful of chopped pecans or sliced almonds into the streusel for extra crunch.
• Lemon Zest: Add zest from one lemon to the filling for a fresh citrusy lift.
• Gluten-Free: Use a gluten-free pie crust and substitute gluten-free flour in the streusel.
• Spiced Touch: Stir a pinch of cinnamon or cardamom into the streusel for warmth.

How to Make Triple Berry Rhubarb Pie

Step 1: Mix the Filling

In a large bowl, toss together the berries, rhubarb, sugar, and cornstarch. Stir until everything looks glossy and begins to get syrupy—the cornstarch will help manage the juicy filling.

Step 2: Roll Out and Prep the Crust

Roll out your pie dough and settle it into a 9-inch pie plate. Trim and flute the edges for an extra touch of homemade charm.

Step 3: Assemble the Pie

Pour that beautiful berry and rhubarb filling into your pie shell, making sure it’s evenly distributed.

Step 4: Make the Streusel Topping

Mix together all-purpose flour and brown sugar in a small bowl. Cut in the cold butter using a pastry cutter or two knives until you have coarse crumbs—aim for a sandy, pebble-like texture.

Step 5: Top and Bake

Sprinkle the streusel generously over the filling, taking care not to cover the crust edges. Set the pie on a foil-lined baking sheet—this is a juicy one! Bake at 375°F for 70-75 minutes, until the streusel is golden and the filling bubbles up thick and syrupy. If the edges are browning too quickly, pop on a pie shield or cover loosely with foil halfway through.

Step 6: Cool and Slice

Let the pie cool completely (at least 2 hours)—this is the secret to a perfectly set filling. Slice and serve, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips for Making the Recipe

• Don’t Overmix the Filling: Gentle tossing keeps the fruit intact instead of turning the mixture into jam.
• Keep the Butter Cold: Cold butter is what gives the streusel its signature crumbly crunch—no shortcuts!
• Shield the Crust: Watch those edges, especially if your oven runs hot. A little foil goes a long way to prevent burning.
• Cool Completely: Patience pays off—if you cut in too soon, the filling will run.

How to Serve

There’s nothing quite like a slice of this pie warm from the oven, but it’s wonderful at room temperature too. For an extra treat, pair each wedge with:

• Vanilla Ice Cream: Melts into the craggy streusel and mingles with the tangy-sweet filling.
• Lightly Sweetened Whipped Cream: Adds a cloud-like topping that doesn’t overpower the fruit.
• Dusting of Powdered Sugar: A simple finish for serving at a brunch or picnic.

This pie shines on its own but makes a great companion to brunch spreads, coffee breaks, or as a colorful centerpiece for any dinner party dessert table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pie loosely covered in the fridge. It will stay fresh for up to 3 days, and honestly, the flavors just keep getting better.

Freezing

You can freeze the baked pie for up to 2 months. Cool it completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

Reheating

To re-warm slices, pop them in a 325°F oven for about 10 minutes, or microwave individual servings for 15-20 seconds. This brings back that just-baked flavor!

FAQs

Is it okay to use frozen berries or rhubarb?
Absolutely. Frozen fruit works perfectly for this recipe—just use it straight from the freezer, no need to thaw. This makes life (and pie-making) so much easier on busy days!

Can I make this pie a day ahead?
Definitely! In fact, making the pie a day ahead helps the filling set even better and develops the flavors. Just let it cool completely and keep it covered at room temperature or in the fridge.

What should I do if my streusel is browning too fast?
If the top is browning quicker than the filling is bubbling, loosely tent the pie with foil during the last 20 minutes of baking. That way, you’ll get a perfectly golden crumb without any burnt bits.

How do I keep my pie crust from getting soggy?
Baking on a lower oven rack and using a metal or glass pie pan helps. Also, cooling the pie completely before slicing gives the filling time to set, so it won’t seep into the crust.

Final Thoughts

If you’re craving a low-effort, high-reward dessert, this Triple Berry Rhubarb Pie is your answer. It’s easy enough for any night of the week but special enough to make memories around the table. Don’t worry about perfection—the magic is in the juicy, bubbling fruit and that buttery, crisp streusel. Give it a try this week and treat yourself (and anyone lucky enough to share it with you) to pie perfection!

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