Triple Berry Rhubarb Pie Recipe
There are few desserts that bring as much joy to the table as a homemade Triple Berry Rhubarb Pie. With its buttery golden crust, vibrant mixture of sweet berries and tangy rhubarb, and just the right balance of juicy filling and flaky pastry, this pie is summer baked into every bite. Whether you’re celebrating berry season or just craving a classic American treat, this Triple Berry Rhubarb Pie brings together strawberries, blueberries, raspberries, and rhubarb for a colorful, crowd-pleasing dessert you’ll want to make again and again.
Ingredients You’ll Need
This luscious pie begins with a handful of simple, essential ingredients—each one chosen for the flavor, texture, and color it contributes. When you combine them just right, magic truly happens in your oven!
- Pie Crust: A 9-inch double pie crust, store-bought for ease or homemade for extra love—this makes the perfect buttery vessel for all that glorious fruit.
- Rhubarb: 1 ½ cups, freshly chopped or thawed from frozen, delivers the signature tartness that balances out the berries.
- Strawberries: 1 cup, hulled and sliced; their sweetness and ruby color are a must in this recipe.
- Blueberries: 1 cup, fresh; they add juicy bursts and deepen the filling’s flavor and hue.
- Raspberries: 1 cup, fresh; these add both tartness and bright color you can’t resist.
- Granulated Sugar: 1 cup helps sweeten and mellow the tanginess of the rhubarb.
- Cornstarch: ¼ cup thickens the berry juices so every slice holds together beautifully.
- Lemon Juice: 1 tablespoon brings a spark of brightness and really wakes up the flavor.
- Lemon Zest: 1 teaspoon adds a zippy aroma and that little something special.
- Salt: ¼ teaspoon; this might seem small, but it ties all the flavors together perfectly.
- Butter: 1 tablespoon, dotted over the filling for a silky, rich finish as it bakes.
- Egg: 1 beaten egg for an optional but gorgeous glossy wash over the crust.
- Coarse Sugar (optional): 1 tablespoon sprinkled over the top for sparkly, crisp sweetness.
How to Make Triple Berry Rhubarb Pie
Step 1: Prepare the Oven and Pie Plate
Start by preheating your oven to 400°F (200°C) so it’s piping hot and ready to bake. Roll out one half of your pie crust and carefully fit it into a 9-inch pie plate, making sure the dough hugs the sides and corners. This step sets the stage for all the deliciousness to come!
Step 2: Mix the Filling
In a large bowl, combine the chopped rhubarb, strawberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Gently toss everything together so every piece of fruit is glossy and evenly coated. This is where all the flavor blends just before baking.
Step 3: Assemble the Pie
Spoon that vivid and juicy filling into your prepared pie crust. Dot the top with small pieces of butter for rich, melt-in-your-mouth goodness as it bakes. Now, roll out the second half of your pie crust. Place it over the filling, trimming any excess. You can go classic with a full crust (cut a few slits for venting) or creative with a woven lattice.
Step 4: Seal, Brush, and Sprinkle
Seal and crimp the edges of your pie so the filling stays neatly inside. Brush the top crust with a beaten egg for a golden sheen, then sprinkle with coarse sugar if you’re feeling fancy. This adds a lovely crunch and sparkle—totally optional, but highly recommended!
Step 5: Bake the Pie
Place your pie on a baking sheet to catch any juicy drips. Bake it at 400°F for 20 minutes to help set the crust, then reduce the temperature to 350°F (175°C) and keep baking for another 35–40 minutes. You’ll know it’s ready when the crust is deep golden brown and the Triple Berry Rhubarb Pie filling is bubbling crazily and fragrant.
Step 6: Cool and Set
Resist the urge to cut into your pie right away! Let it cool for at least 2 hours—this gives the filling time to thicken beautifully, so every slice is neat and perfectly jammy.
How to Serve Triple Berry Rhubarb Pie
Garnishes
For a show-stopping finish, I love serving this pie with a generous scoop of vanilla ice cream or a pillow of fresh whipped cream. A sprig of mint or a zesting of fresh lemon over the top takes it from homemade to absolutely irresistible.
Side Dishes
You can round out your dessert plate with a handful of fresh berries or a delicate fruit salad. For special occasions, a dollop of lemon curd or a scoop of tangy yogurt offers a delicious contrast to the warm, sweet-tart Triple Berry Rhubarb Pie.
Creative Ways to Present
Try baking individual mini pies for each guest, or serve slices in rustic mason jars for a picnic vibe. Dress up your Triple Berry Rhubarb Pie by drizzle with a homemade berry sauce or scattering with edible flowers for a beautiful finish at any celebration.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days. The flavors deepen with time, making that extra slice (if you’re lucky!) even more delightful the next day.
Freezing
Triple Berry Rhubarb Pie freezes remarkably well! Once completely cooled, wrap the pie (or individual slices) tightly and freeze for up to 3 months. For best texture, thaw overnight in the refrigerator before serving.
Reheating
To enjoy pie that tastes freshly baked, warm slices on a baking sheet in a 325°F oven for about 10 minutes. This revives the crust and filling nicely—way better than the microwave, which can make things mushy.
FAQs
Can I use frozen berries or rhubarb?
Yes! Just thaw and drain the fruit well beforehand to avoid excess moisture in the filling—otherwise your Triple Berry Rhubarb Pie might not set up as nicely.
Why do I need to let the pie cool before slicing?
Letting the pie cool allows the filling to firm up, so you get neat, picture-perfect slices instead of a juicy mess. It’s worth the wait, trust me!
Can I make this pie gluten-free?
Definitely—just substitute your favorite gluten-free pie crust recipe or a reliable store-bought option. The filling itself is naturally gluten-free!
What’s the best way to get a golden, shiny crust?
Brushing the top crust with a beaten egg gives that gorgeous golden shine. Adding a sprinkle of coarse sugar on top brings sparkle and a lovely crunch.
Can I substitute other berries or fruits?
Absolutely! While the classic Triple Berry Rhubarb Pie is all about strawberries, blueberries, and raspberries, you can swap in blackberries or even a few sliced cherries for your own twist.
Final Thoughts
If you’re looking for the ultimate sweet-tart dessert to celebrate berry season, you can’t go wrong with a homemade Triple Berry Rhubarb Pie. It’s colorful, bursting with flavor, and sure to be the highlight of any gathering (or a treat for yourself). Let your oven fill your kitchen with the delicious scent of spring—there’s nothing quite like sharing a fresh slice with the ones you love!
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Triple Berry Rhubarb Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Triple Berry Rhubarb Pie. A perfect combination of sweet strawberries, juicy blueberries, and tart raspberries mixed with rhubarb, all encased in a flaky crust. This pie is a true celebration of seasonal fruits that will have your taste buds singing with joy.
Ingredients
Pie Crust:
- 1 9-inch double pie crust (store-bought or homemade)
Filling:
- 1 ½ cups chopped rhubarb (fresh or frozen)
- 1 cup fresh strawberries (hulled and sliced)
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 tablespoon butter (cut into small pieces)
For Assembly:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the crust: Roll out one half of the pie crust and fit it into a 9-inch pie plate.
- Make the filling: In a large bowl, combine the rhubarb, strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Toss until the fruit is evenly coated.
- Fill the crust: Pour the filling into the prepared pie crust and dot the top with pieces of butter.
- Top and bake: Roll out the second crust and place it over the filling. Seal, crimp the edges, brush with egg wash, and sprinkle with coarse sugar. Bake for 20 minutes at 400°F, then reduce to 350°F and bake for 35–40 minutes until golden and bubbly.
- Cool and serve: Let the pie cool for at least 2 hours before serving to set the filling.
Notes
- You can use frozen berries or rhubarb; ensure to thaw and drain them well to avoid excess moisture.
- Serve with a scoop of vanilla ice cream for an extra delicious treat.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
