If you’re looking for a dessert that truly celebrates the best of summer, look no further than this Triple Berry Rhubarb Pie Recipe. Bursting with a medley of juicy strawberries, tangy rhubarb, plump blueberries, and sweet raspberries, this pie is a vibrant patchwork of flavors nestled in a flaky golden crust. Every bite is a beautiful balance of tart and sweet, making it a show-stopping finale for any meal or a joyful treat with your afternoon coffee. Whether you’re a lifelong pie baker or just getting started, this recipe captures all the magic of homemade pie and is sure to become a cherished favorite in your kitchen.

Triple Berry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

Making this Triple Berry Rhubarb Pie Recipe is simpler than you might think, and each ingredient plays a crucial role in building its unforgettable flavor and texture. From the carefully selected fruits to the buttery crust, every element shines in this classic summer dessert.

Rhubarb (2 cups, chopped): Fresh or frozen rhubarb brings a signature tartness, perfectly balancing the sweetness of the berries.
Strawberries (1 cup, sliced): These add juicy sweetness and a gorgeous pink hue to the filling.
Blueberries (1 cup): Their deep color and subtle flavor round out the berry blend beautifully.
Raspberries (1 cup): Raspberries lend bright, tangy notes and a pop of color.
Granulated Sugar (1 1/4 cups): Sugar sweetens the fruit and helps create that luscious, syrupy filling.
Cornstarch (1/4 cup): The key to thickening up all those lovely juices so your pie slices beautifully.
Salt (1/4 teaspoon): Just a pinch enhances all the flavors and balances the sweetness.
Lemon Juice (1 tablespoon): A splash of citrus brightens the filling and lifts the berry flavors.
Vanilla Extract (1 teaspoon): Vanilla adds warmth and depth to the fruit mixture.
Unsalted Butter (2 tablespoons, cut into pieces): Dotting the filling with butter adds richness and helps the filling bake up glossy.
Double Pie Crust (homemade or store-bought): Flaky, buttery pastry holds all the deliciousness together—choose your favorite recipe or a quality store-bought option.
Egg (1, beaten): Brushing the top crust with egg helps it bake up shiny and golden.
Coarse Sugar (optional): A sprinkle on top creates a sweet, crunchy finish.

How to Make Triple Berry Rhubarb Pie Recipe

Step 1: Prep Your Pie Crust

Start by preheating your oven to 400°F (200°C). Roll out one half of your double pie crust and gently fit it into a 9-inch pie dish, pressing it into the corners and up the sides. Let any excess dough hang over the edge for now—you’ll trim and crimp it later for that classic pie-shop look. This sturdy base is ready to cradle all those juicy berries!

Step 2: Make the Fruit Filling

In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, blueberries, and raspberries. Add the sugar, cornstarch, salt, lemon juice, and vanilla extract. Toss everything together until the fruit is evenly coated and the mixture looks glossy and slightly thickened. This step ensures every bite of your Triple Berry Rhubarb Pie Recipe is bursting with flavor and perfectly balanced in texture.

Step 3: Assemble the Pie

Spoon the fruit filling into the prepared crust, spreading it out evenly. Dot the top of the filling with the pieces of unsalted butter—this melts as the pie bakes, creating a rich, luscious filling. Roll out the second crust and carefully lay it over the fruit, or get creative and weave a beautiful lattice. Trim any excess dough, then crimp the edges tightly to seal in all that goodness.

Step 4: Add the Finishing Touches

Using a sharp knife, cut a few small slits in the top crust to allow steam to escape. Brush the entire surface with the beaten egg for a golden, glossy finish. If you like a little sparkle and crunch, sprinkle coarse sugar over the top. These finishing touches make your Triple Berry Rhubarb Pie Recipe truly irresistible, both in taste and appearance.

Step 5: Bake to Perfection

Place the pie on a baking sheet (to catch any bubbling juices!) and bake at 400°F for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes, or until the crust is beautifully golden and the filling is bubbling. Keep an eye on the edges—if they brown too quickly, cover them with foil to prevent burning. Patience is key: let the pie cool completely at room temperature so the filling sets and each slice comes out picture-perfect.

How to Serve Triple Berry Rhubarb Pie Recipe

Garnishes

Dress up your slices with a generous scoop of creamy vanilla ice cream or a fluffy dollop of whipped cream. For a pop of color, scatter a few fresh berries or a light dusting of powdered sugar over the top. These little flourishes make each serving of Triple Berry Rhubarb Pie Recipe feel extra special and inviting.

Side Dishes

This pie is a star on its own, but if you’re serving it as part of a larger spread, consider pairing it with coffee, a refreshing iced tea, or a crisp sparkling wine. For a summer picnic, a side of fresh fruit salad or a light cheese plate balances the sweetness and rounds out the meal beautifully.

Creative Ways to Present

For a charming twist, try baking the pie filling in individual ramekins with rounds of pie crust on top for adorable mini pies. Or, cut the cooled pie into small squares and serve them as pie bars at your next brunch or potluck. However you serve it, this Triple Berry Rhubarb Pie Recipe always brings a splash of color and joy to the table.

Make Ahead and Storage

Storing Leftovers

To keep your pie fresh, cover any leftovers with plastic wrap or foil and store them in the refrigerator. The flavors meld and deepen overnight, making each slice just as delightful (if not more so!) for up to four days. Enjoy a chilled wedge straight from the fridge, or let it come to room temperature for the best texture.

Freezing

This Triple Berry Rhubarb Pie Recipe freezes beautifully. Once the pie has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to three months. When you’re ready to enjoy, thaw the pie overnight in the refrigerator before reheating.

Reheating

To bring back that just-baked magic, reheat slices in a 325°F oven for about 10 to 15 minutes, or until warmed through. This keeps the crust crisp and the filling luscious. You can also use the microwave for a quick fix, but the crust will be a bit softer.

FAQs

Can I use frozen fruit in this Triple Berry Rhubarb Pie Recipe?

Absolutely! Just make sure to thaw and drain any frozen fruit well before using to prevent excess liquid from making the filling soupy. This makes the recipe wonderfully flexible and perfect for year-round baking.

What can I do if my pie filling is too runny?

If you prefer a thicker filling, increase the cornstarch to 1/3 cup as suggested in the notes. Allowing the pie to cool completely also helps the filling set, so be patient before slicing in!

Can I make this pie gluten-free?

Yes, simply use your favorite gluten-free pie crust recipe or a store-bought gluten-free crust. The filling is naturally gluten-free, so you can enjoy this Triple Berry Rhubarb Pie Recipe without any worries.

How do I prevent the crust from getting soggy?

Make sure to bake your pie on the lower rack of your oven, which helps the bottom crust cook through. Using the right amount of cornstarch and draining excess liquid from the fruit also helps keep the crust crisp.

Can I substitute other berries or fruits?

Certainly! Blackberries, cherries, or even peaches can be swapped in for any of the berries, depending on what’s in season or what you have on hand. The beauty of the Triple Berry Rhubarb Pie Recipe is its adaptability to your favorite fruits.

Final Thoughts

This Triple Berry Rhubarb Pie Recipe is pure summer joy baked into a flaky, golden crust. Whether you’re sharing it at a family gathering or enjoying a quiet slice with coffee, it’s a treat that always feels like a celebration. Give it a try, and don’t be surprised if it becomes the most requested dessert at your table!

Triple Berry Rhubarb Pie Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Triple Berry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, blueberries, and raspberries for a vibrant and delicious dessert. The filling is thickened with cornstarch and enhanced with lemon juice and vanilla extract, all baked to golden perfection in a flaky double crust. Perfect for summer gatherings or any time you crave a fresh fruit pie.

Ingredients

Scale

Filling

2 cups chopped rhubarb (fresh or frozen, thawed and drained if frozen)
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces

Pie Crust and Topping

1 double pie crust (homemade or store-bought)
1 egg, beaten (for egg wash)
Coarse sugar for topping (optional)

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Instructions

Prepare the oven and crust: Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, ensuring it’s evenly placed and the edges hang slightly over the rim.
Make the filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, blueberries, raspberries, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract. Toss gently until all the fruit is evenly coated and the mixture looks glossy.
Assemble the pie: Pour the berry and rhubarb filling into the prepared pie crust. Dot the filling with small pieces of unsalted butter to add richness as it bakes.
Top the pie: Roll out the second pie crust and lay it gently over the filling. Trim the excess dough around the edges and crimp them to seal the pie well. Cut slits in the top crust to allow steam to escape, or create a lattice pattern if desired.
Apply egg wash and sugar: Brush the top crust with the beaten egg for a golden finish and sprinkle with coarse sugar if you like a little extra crunch and sparkle.
Bake the pie: Place the pie in the preheated oven and bake at 400°F for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the crust edges brown too fast, cover them with foil to prevent burning.
Cool before serving: Remove the pie from the oven and let it cool completely at room temperature. This allows the filling to set properly, making it easier to slice and serve.

Notes

For a thicker filling, increase the cornstarch to 1/3 cup.
This pie pairs beautifully with vanilla ice cream or whipped cream for an extra special treat.
Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American