Description
This Mixed Berry Rhubarb Pie features a delightful balance of tartness from the rhubarb and sweetness from the mixed berries. The crunchy sugar crumble topping adds a wonderful texture to this classic dessert.
Ingredients
Scale
- For the Pie Filling:
- 2 cups rhubarb, chopped (about 4–5 stalks)
- 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries, and blackberries)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- For the Sugar Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 425°F (220°C). This ensures that the pie crust will bake to a lovely golden brown while the filling bubbles beautifully.
- Prepare the pie crust by combining 1 1/4 cups of all-purpose flour and 1/4 teaspoon of salt in a mixing bowl. Cut in 1/2 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add 3-4 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking the dough, as this can lead to a tough crust.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period helps to relax the gluten, resulting in a flaky pie crust.
- While the dough is chilling, prepare the filling by combining 2 cups of chopped rhubarb, 2 cups of mixed berries, 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 1/4 cup of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt in a large bowl. Mix gently until the fruit is well-coated and set aside.
- Roll out the chilled pie crust on a lightly floured surface until it’s about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, trimming any excess overhang.
- Pour the berry-rhubarb filling into the prepared pie crust, spreading it evenly. Make sure the filling is heaped slightly in the center for an appealing look.
- To prepare the Sugar Crumble Topping, mix together 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of packed brown sugar, and 1/2 teaspoon of ground cinnamon in a bowl. Stir in 1/2 cup of melted unsalted butter until the mixture is crumbly.
- Evenly sprinkle the Sugar Crumble Topping over the pie filling. This will create a crunchy layer that contrasts nicely with the soft fruit underneath.
- Bake the pie in the preheated oven for about 40-45 minutes, or until the filling is bubbling and the topping is golden brown. Keep an eye on it—if the edges of the crust start to brown too quickly, use a pie shield or aluminum foil to protect them.
- Once baked, remove the pie from the oven and allow it to cool for at least 30 minutes before slicing. This cooling time helps the filling set up, making it easier to serve.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: One common mistake is overmixing the pie crust dough, which can lead to a tough texture. Use a glass pie dish if possible; it allows you to see the bottom of the crust and helps you achieve an even bake.