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
Scale
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
