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
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
- 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.
