Rhubarb and three berry pie

This triple berry rhubarb pie is exceptional! A juicy berry rhubarb filling topped with a delicious streusel makes it one of the best pies ever!

If you haven’t had the privilege of experiencing the value rhubarb adds to a fruit pie, now’s the time. Get your hands on some rhubarb and make this berry rhubarb pie. It is phenomenal!

Rhubarb and Berry Filling

Following the model of this beloved Rhubarb and Strawberry Pie, we swapped the strawberries for a berry mix and tweaked the other ingredients to make up for the slight change.

You can use either frozen or fresh berry mix for this pie. Don’t thaw the berries if they’re frozen.

I prefer to use a berry mix of blueberries, raspberries, and blackberries.

Rhubarb is usually in season between April and June or July. It may be hard to find fresh rhubarb in some grocery stores (Whole Foods and Albertsons are usually a good place to start), but many people grow rhubarb, so check with family and friends. You might be surprised who has a rhubarb plant in their side yard.

How to Assemble a Rhubarb and Three Berries Pie This pie is super simple to make.

• Roll out one pie crust and carefully place it in a 9-inch round pan. Trim and crimp the edges.
• Spread the prepared filling over the crust.
• Top with Streusel.

Streusel is a simple and beautiful mixture of flour, brown sugar and butter. It’s quick and easy to make and is the perfect topping for this sweet and sour pie.

Cooking Time Matters

Place the rhubarb and raspberry tart on a foil-lined baking sheet and bake for 70–75 minutes.

It’s important to bake this cake long enough. The champagne filling should be very thick and sweet. If it’s bubbly and juicy, continue baking, even if it means adding time beyond the 75 minutes the recipe calls for.

If the streusel edges or crust are browning too much, cover them lightly with foil while they bake.

Although a warm cake isn’t exactly irresistible, letting it cool completely will also help it set perfectly. (Individual pie slices can be heated for a few seconds in the microwave before serving!)

This raspberry rhubarb pie is tart and sweet, vibrant and juicy.

It’s absolutely gorgeous served with a scoop of vanilla ice cream. The creamy, smooth texture balances out the deliciously sharp flavors of raspberries and rhubarb.

I mean, honestly, this whole triple raspberry rhubarb pie + ice cream is the only reason I keep my renegade rhubarb in check every spring.

I’ve always loved strawberry rhubarb pie, and I certainly won’t be giving it up anytime soon, but I’d take this triple raspberry rhubarb pie over almost any other pie. It’s just that good!

Rhubarb and berry pie

Makes: 8 servings

Prep time: 25 mins

Cook time: 1 hr 15 mins

Chill time: 2 hrs

Total time: 3 hrs 40 mins

Ingredients

• Single-Crust Pie Crust

Filling:

• 3 cups (400-450 g) mixed berries, fresh or frozen (do not thaw if frozen)
• 2 cups (240-250 g) sliced ​​rhubarb (about 1/4-inch thick)
• ⅔ cup (141 g) granulated sugar
• ¼ cup (30 g) cornstarch

Streusel:

• ¾ cup (107 g) all-purpose flour
• ⅓ cup (71 g) packed light brown sugar
• 6 tablespoons (85 g) cold butter

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine the berries, rhubarb, sugar, and cornstarch. Mix well. The mixture will begin to thicken and take on a syrupy consistency as you stir.
3. Put the pie crust into a 9-inch pie pan, trimming and smoothing the edges.
4. Pour the berry and rhubarb mixture evenly into the batter. In a small bowl, combine the flour and brown sugar.
5. Add the butter, and using a pastry cutter or two knives, cut the butter into the flour and sugar mixture until it resembles coarse crumbs.
6. Sprinkle the streusel topping evenly over the top of the pie (but do not cover the edges of the pie crust).
7. Place the pie on a foil-lined baking sheet (to catch drips) and bake for 70 to 75 minutes, until the streusel is golden brown and the filling is thick and sweet. Cover the edges of the pie crust halfway through with aluminum foil or a protective sheet to prevent overbrowning, if necessary.
8. Let the pie cool completely before slicing (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened whipped cream, if desired.

Notes

Pie Crust: My favorite homemade pie crust is this one or this one.
Triple Berry Blend: I prefer using a triple berry blend of blueberries, raspberries and blackberries.