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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
