If you are on the lookout for a dessert that beautifully balances tartness and sweetness, the Triple Berry Rhubarb Pie Recipe is an absolute must-try. This pie brings together the luscious flavors of mixed berries and rhubarb in a buttery crust, topped with a crisp, golden streusel. Each bite offers a delightful medley of juicy berries and the unique tang of rhubarb, making it a perfect treat that feels both nostalgic and fresh. Whether for a weekend gathering or a special occasion, this pie delivers a homemade charm that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a pie bursting with flavor and texture. Each component plays a vital role in delivering the perfect balance of sweetness, tartness, and buttery goodness with a crumbly finish.
- Pie crust: Choose either homemade or store-bought single crust dough; it forms the sturdy, flaky base that holds all the delicious filling.
- Triple berry blend (3 cups): A mix of fresh or frozen berries like strawberries, blueberries, and raspberries bring vibrant color and juicy sweetness.
- Sliced rhubarb (2 cups): Adds a crisp, tangy contrast that cuts through the sweetness of the berries for balanced flavor.
- Granulated sugar (2/3 cup): Sweetens the fruit mixture and helps create a luscious syrupy filling.
- Cornstarch (1/4 cup): Acts as a natural thickener, ensuring the filling isn’t runny and perfectly holds together.
- All-purpose flour (3/4 cup): Used in the streusel topping, it provides structure and a gentle crumb.
- Light brown sugar (1/3 cup): Rich in molasses flavor, it gives warmth and depth to the streusel.
- Cold butter (6 tablespoons): Cut into the topping, it makes for a tender and crisp finish that contrasts beautifully with the tender filling.
How to Make Triple Berry Rhubarb Pie Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 375 degrees Fahrenheit (190°C). Getting this temperature right upfront ensures that the pie bakes evenly with a perfectly golden crust and bubbling filling. A well-preheated oven is the first secret to pie baking success.
Step 2: Prepare the Filling
In a large bowl, combine your triple berry blend with the sliced rhubarb, granulated sugar, and cornstarch. Stir everything together until the fruit is coated evenly and the mixture thickens slightly. This step is key to developing that wonderful filling texture where the fruit juices meld with just the right amount of sweetness and thickening.
Step 3: Fit the Pie Crust
Roll out your pie dough and carefully place it inside a 9-inch pie plate. Trim any excess dough and create a decorative edge by fluting or crimping. This crust is the delicious foundation that supports the entire pie, so take your time to get it smooth and well-shaped.
Step 4: Assemble the Pie
Pour the luscious berry and rhubarb filling into the prepared crust, spreading it evenly to the edges. The colorful filling should be well-distributed for a beautiful pie slice every time.
Step 5: Make and Add the Streusel Topping
In a separate bowl, mix together the flour and light brown sugar. Add cold butter and cut it in using a pastry cutter or two knives until the mixture looks like coarse crumbs. Sprinkle this streusel topping evenly over the berry filling, being sure to leave the crust edges uncovered so they can crisp up nicely.
Step 6: Bake to Perfection
Place your pie on a foil-lined baking sheet to catch drips and bake for 70 to 75 minutes. You’ll know it’s ready when the streusel topping is golden brown and the filling is bubbling thickly. If the crust edges brown too quickly, cover them with foil or a pie crust shield to prevent burning while the rest of the pie finishes baking.
Step 7: Cool Before Serving
Once baked, allow the pie to cool completely. This resting time is crucial as it lets the filling set, preventing it from being runny when cut. Serve slices as they are or with a scoop of creamy vanilla ice cream or freshly whipped cream for that extra touch of indulgence.
How to Serve Triple Berry Rhubarb Pie Recipe
Garnishes
A sprinkle of powdered sugar adds a pretty snow-kissed effect, while fresh berry clusters or thin rhubarb slices make the presentation pop. A dollop of whipped cream or a scoop of vanilla bean ice cream not only enhances the pie’s creaminess but also balances the tartness of the rhubarb.
Side Dishes
Consider serving this pie alongside a light salad or some fresh fruit to complement its rich, fruity richness. A cup of hot tea or freshly brewed coffee also makes for a perfect pairing, warming you up as the pie cools your summer afternoon or rounds out an autumn evening.
Creative Ways to Present
Try serving individual portions in mini cast iron skillets or rustic ramekins for a cozy, personal touch. You can also drizzle a berry coulis or a thin glaze over the top for added shine and punch of flavor, making your Triple Berry Rhubarb Pie Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. Chilling allows the filling to firm up even more, making leftovers just as enjoyable as fresh slices.
Freezing
This pie freezes beautifully, making it perfect to prepare ahead of time. Wrap the cooled pie tightly and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To warm your leftover pie, place it in a 350-degree Fahrenheit oven for about 15-20 minutes. This brings back that freshly baked aroma and crispy crust while keeping the filling warm and gooey.
FAQs
Can I use frozen berries for the Triple Berry Rhubarb Pie Recipe?
Absolutely! Frozen berries work perfectly, just be sure not to thaw them before mixing. This helps prevent excess moisture that could make the pie soggy.
What can I substitute for rhubarb if I can’t find it?
If rhubarb isn’t available, tart green apples or cranberries can replicate that refreshing tartness to keep the pie balanced and flavorful.
How do I prevent the crust edges from burning?
Cover the crust’s edges with foil or a pie crust shield halfway through baking. This shields them from direct heat while allowing the rest of the pie to brown evenly.
Is it okay to make the pie dough from scratch?
Yes, homemade pie dough adds an extra layer of flavor and flakiness. If you prefer convenience, a quality store-bought crust works well too.
Can I prepare the pie filling ahead of time?
You can mix the filling a few hours in advance and keep it refrigerated. For best results, assemble and bake the pie shortly afterward.
Final Thoughts
This Triple Berry Rhubarb Pie Recipe is one of those desserts that truly feels like a gift, whether you bake it for yourself or share it with loved ones. The harmonious dance between sweet berries and tangy rhubarb nestled under a crumble topping is simply irresistible. I encourage you to give this recipe a try and watch it become a beloved staple in your baking repertoire.
Print
Triple Berry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Triple Berry Rhubarb Pie featuring a blend of fresh or frozen berries and tart rhubarb, topped with a buttery streusel. This pie is perfect for a sweet and tangy dessert, baked to golden perfection with a flaky crust and a rich, bubbling filling.
Ingredients
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
- Use fresh or frozen triple berry blend; if using frozen, do not thaw before mixing.
- Trim and flute the pie crust edges for an attractive presentation.
- Cover the crust edges with foil if they brown too quickly while baking.
- Let the pie cool completely before slicing to ensure the filling sets properly.
- Serve with vanilla ice cream or whipped cream for added indulgence.
