Description
This Triple Berry Rhubarb Pie features a delightful blend of tangy rhubarb and a medley of vibrant berries, topped with a buttery streusel crumb, all nestled in a flaky single pie crust. Easy to make with fresh or frozen fruit, it delivers a perfect balance of sweet and tart flavors in every bite, making it an irresistible dessert for pies lovers and an excellent finale to any meal.
Ingredients
Units
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 turns 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
- Pie crust can be homemade or store-bought. Use your favorite reliable recipe or a quality pre-made dough.
- The triple berry blend works best with blueberries, raspberries, and blackberries.
- Do not thaw frozen berries before using; this helps prevent excess juice.
- Allow the pie to cool completely before slicing to ensure the filling sets properly.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 340
- Sugar: 29 g
- Sodium: 135 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
