Triple Berry Rhubarb Pie Recipe
If you’re searching for a showstopping dessert bursting with color and flavor, look no further than Triple Berry Rhubarb Pie. This pie perfectly balances sweet, juicy berries with tart rhubarb, all wrapped up in a flaky golden crust that will make you the hero of any gathering. Every bite is a melody of summer berries and tangy rhubarb, with just the right hint of lemon and spice, making it a delightful treat for family picnics, holiday tables, or a comforting weekend bake.
Ingredients You’ll Need
You’ll be amazed how a handful of simple ingredients transform into a vibrant, irresistible Triple Berry Rhubarb Pie. Each one plays a special role, from adding mouthwatering sweetness to creating that perfect, jammy filling and beautifully crisp crust.
- Rhubarb (2 cups, chopped): Give your pie its iconic tangy bite and a pop of bold, rosy color.
- Strawberries (1 cup, hulled and sliced): Lend sweetness and juiciness, helping balance the tart rhubarb.
- Blueberries (1 cup): Bring a deep, jewel-toned color and bursts of juicy, mellow flavor.
- Raspberries (1 cup): Add delicate texture and a vibrant berry brightness.
- Granulated sugar (1 cup): Sweetness that draws out the flavor from every berry and balances the tartness of the rhubarb.
- Cornstarch (1/4 cup): All-important for thickening the filling so your pie slices stand tall.
- Lemon juice (1 tablespoon): A little citrus brings all the flavors to life and adds zing.
- Ground cinnamon (1/2 teaspoon): Just a touch, for warmth and a subtle depth of flavor.
- Salt (1/4 teaspoon): Enhances all the sweetness, making each bite sing.
- Butter (2 tablespoons, cut in small pieces): Melts into the filling for extra richness and silkiness.
- Refrigerated or homemade pie crust (2 sheets): Provides the flaky, buttery hug that holds it all together.
- Egg (1, for egg wash): Ensures your crust bakes up golden and gorgeous.
- Water (1 tablespoon): Blends with the egg for a smooth wash.
- Coarse sugar for sprinkling (optional): Adds sparkle and a sweet, crisp finish to your crust.
How to Make Triple Berry Rhubarb Pie
Step 1: Mix the Fruit Filling
In a large bowl, combine your chopped rhubarb, strawberries, blueberries, and raspberries with granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Toss everything gently to coat, and then let the mixture rest for 10 minutes. This allows the fruit to release a bit of juice and the cornstarch to start working its magic, which sets the stage for a luscious, thick filling once baked.
Step 2: Prepare the Pie Crust
Roll out one sheet of your pie crust and press it into a 9-inch pie dish, ensuring it reaches the edges for that signature rustic look. If you want an extra flaky bottom, you can chill the lined dish in the fridge while you finish prepping the filling. This step will give you a lovely foundation for the Triple Berry Rhubarb Pie’s hearty filling.
Step 3: Assemble the Pie
Spoon the berry and rhubarb mixture into your prepared crust, spreading it evenly. Dot the top of the filling with pieces of butter; these little pockets of fat melt down to make the filling silkier and the flavor even more luxurious. Now, unroll your second pie crust and lay it on top. You can go classic with a full crust and a few slits cut for steam or impress with a woven lattice pattern. Crimp the edges nicely for a homemade touch—no perfection required!
Step 4: Add the Finishing Touches
Whisk the egg with a tablespoon of water and brush this egg wash all over your top crust, making sure you get into the crevices. This helps the crust bake to a beautiful golden color and gives an irresistible sheen. If you like a little extra sparkle and crunch, sprinkle the top generously with coarse sugar. Place the whole pie on a baking sheet to catch any bubbling juices (trust me, cleanup will thank you).
Step 5: Bake the Pie
Slide your pie and baking sheet into a preheated 400°F oven. Bake for 20 minutes at this higher heat to help set the crust’s structure, then lower the temperature to 350°F and continue baking for 30 to 35 more minutes. You’re aiming for a filling that’s bubbly and a top crust that’s gloriously golden. Resist the urge to dig in right away! Cooling the pie completely helps the filling set, so your slices come out picture-perfect every time.
How to Serve Triple Berry Rhubarb Pie
Garnishes
A scoop of vanilla ice cream melting into a warm slice of Triple Berry Rhubarb Pie is a match made in dessert heaven. For a whipped touch, homemade whipped cream or even a dollop of crème fraîche are dreamy companions. Add a sprinkle of fresh berries or a grating of lemon zest to brighten each serving and make every plate a little celebration.
Side Dishes
Keep things simple and let the pie shine, or turn dessert into a full-on affair with a platter of sliced fresh berries and a pitcher of chilled lemonade. Triple Berry Rhubarb Pie also pairs beautifully with light, creamy cheeses such as mascarpone or ricotta served on the side—the contrast is delicious and just a bit unexpected.
Creative Ways to Present
For parties or picnics, cut the pie into bite-sized bars or squares, and arrange on a vintage platter with edible flowers tucked between the slices. Serving in mason jars with layers of whipped cream makes for a whimsical, portable dessert. Or, if you’re feeling fancy, serve wedges atop mini shortcakes for a berry-rhubarb twist on strawberry shortcake.
Make Ahead and Storage
Storing Leftovers
If you happen to have any pie left (which is always a big “if”), store it loosely covered in the refrigerator for up to three days. The flavors meld and deepen, and the filling stays perfectly set for delicious seconds… or even breakfast.
Freezing
To freeze, let the Triple Berry Rhubarb Pie cool completely, then wrap it securely in plastic wrap followed by aluminum foil. You can freeze the whole pie or individual slices for up to three months. Simply thaw overnight in the refrigerator before serving or reheating.
Reheating
Warm up slices in a 300°F oven for about 10 minutes to refresh the crust and filling. If you’ve frozen your pie, allow it to thaw fully, then cover loosely with foil to prevent over-browning while reheating. This brings back all the pie’s fresh-from-the-oven aromas and textures.
FAQs
Can I use frozen fruit for this pie?
Absolutely—frozen fruits work beautifully in this recipe. There’s no need to thaw them first; just toss them straight into the mixing bowl with your other ingredients. You may want to add an extra tablespoon of cornstarch if your frozen fruit seems extra juicy.
What’s the best way to prevent a soggy bottom crust?
Chilling your lined pie dish before adding the filling can help keep the bottom crust flaky. Baking the pie on a preheated baking sheet also gives a boost of heat from below, encouraging a crisper base for your Triple Berry Rhubarb Pie.
Can I substitute other berries?
Definitely! Blackberries or marionberries make wonderful additions or substitutions while keeping the spirit (and deliciousness) of Triple Berry Rhubarb Pie intact. Just aim for the same total volume of berries.
Is there a gluten-free option?
Yes! Use your favorite gluten-free pie crust recipe or store-bought crust to keep the pie accessible for everyone. The filling naturally contains no gluten, so you’re set.
Why does the pie need to cool completely before slicing?
This is the secret to beautiful, neat slices: letting Triple Berry Rhubarb Pie cool completely ensures that the filling sets up perfectly and isn’t runny. It takes a bit of patience, but it’s worth every minute!
Final Thoughts
If you’re ready for a dessert that wins hearts and brings a burst of summery flavor to your table, Triple Berry Rhubarb Pie is calling your name. Give this recipe a try and make it your new go-to celebration pie—your family and friends will be asking for it again and again!
Print
Triple Berry Rhubarb Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of tart rhubarb, sweet strawberries, juicy blueberries, and vibrant raspberries in this delightful Triple Berry Rhubarb Pie. A flaky crust cradles the colorful fruit filling, making every bite a burst of summer flavors.
Ingredients
Rhubarb Mix:
- 2 cups fresh or frozen rhubarb, chopped
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Other Ingredients:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 package (2 sheets) refrigerated or homemade pie crust
- 1 egg (for egg wash)
- 1 tablespoon water
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Mix the rhubarb, berries, sugar, cornstarch, lemon juice, cinnamon, and salt. Let sit.
- Assemble: Line pie dish with crust. Fill with fruit mix, dot with butter, add top crust, brush with egg wash, and sprinkle sugar.
- Bake: Bake at 400°F for 20 minutes, then reduce to 350°F for 30–35 minutes until golden and bubbly.
- Cool and Serve: Cool before slicing to allow the filling to set.
Notes
- If using frozen fruit, do not thaw. For a firmer filling, add an extra tablespoon of cornstarch.
- Serve with vanilla ice cream or whipped cream for a perfect summer dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
