Rhubarb Berry Pie

Rhubarb Berry Pie is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of assorted berries, all encased in a flaky pie crust. This pie is an excellent way to celebrate the flavors of spring and summer, offering a vibrant and juicy filling that’s sure to please any palate.​Remington Avenue

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The combination of tart rhubarb and sweet berries creates a harmonious and flavorful filling.​
• Versatile Fruit Options: You can use a mix of your favorite berries, such as strawberries, raspberries, blackberries, or blueberries.​
• Ideal for Seasonal Produce: This pie is a great way to utilize fresh, in-season fruits during the spring and summer months.​
• Crowd-Pleaser: Its vibrant filling and flaky crust make it a hit at gatherings and family dinners.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pie dough for top and bottom crust​The Baker Chick+5Simply Recipes+5Allrecipes+5
• Granulated sugar​
• Quick-cooking tapioca or cornstarch​Averie Cooks+1Simply Recipes+1
• Fresh rhubarb, sliced​Allrecipes+1One Hundred Dollars a Month+1
• Assorted berries (e.g., strawberries, raspberries, blackberries, blueberries)​
• Lemon juice​
• Vanilla extract​
• Ground mace or nutmeg​Simply Recipes
• Butter​
• Egg (for egg wash)​Averie Cooks+2The Kitchn+2Completely Delicious+2
• Coarse sugar (optional, for sprinkling)​

Directions

1. Prepare the Pie Crust: Roll out one portion of pie dough on a lightly floured surface to a 12-inch diameter. Line a 9-inch pie pan with the dough and refrigerate while preparing the filling.​Simply Recipes+1Allrecipes+1
2. Make the Filling: In a large bowl, combine sugar and quick-cooking tapioca or cornstarch. Add sliced rhubarb and assorted berries. Stir in lemon juice, vanilla extract, and ground mace or nutmeg. Gently mix to coat the fruit evenly. Let the mixture sit for 15 minutes, stirring occasionally.​Simply Recipes
3. Preheat the Oven: Set your oven to 375°F (190°C).​
4. Assemble the Pie: Pour the fruit filling into the chilled pie crust. Dot the filling with small pieces of butter. Roll out the second portion of pie dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape. For a golden finish, brush the top crust with a beaten egg and sprinkle with coarse sugar if desired.​
5. Bake: Place the pie on the middle rack of the preheated oven. To prevent the edges from over-browning, cover them with aluminum foil or a pie crust shield. Bake for 25 minutes, then remove the foil and continue baking for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.​Mel’s Kitchen Cafe
6. Cool: Allow the pie to cool completely on a wire rack before slicing. This cooling period helps the filling set properly.​

Servings and Timing

• Servings: 8 slices​
• Preparation Time: 30 minutes​
• Cooking Time: 50-55 minutes​
• Cooling Time: At least 2 hours​

Variations

• Mixed Berry Rhubarb Pie: Combine rhubarb with a mix of strawberries, raspberries, and blueberries for a diverse berry flavor.​
• Streusel Topping: Instead of a traditional top crust, use a crumbly streusel topping made from flour, brown sugar, and butter for added texture.​
• Gluten-Free Option: Use a gluten-free pie crust and substitute cornstarch for tapioca to make the pie suitable for gluten-sensitive individuals.​

Storage/Reheating

• Storage: Cover the pie and store it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.​
• Reheating: To reheat and crisp the crust, place the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid using the microwave, as it can make the crust soggy.​

FAQs

How do I prevent a soggy bottom crust?

To avoid a soggy crust, consider preheating a baking sheet in the oven and placing the pie directly on it during baking. This helps cook the bottom crust more thoroughly. ​

Can I use frozen rhubarb and berries?

Yes, you can use frozen fruits. Thaw and drain them well to remove excess moisture before using to prevent a watery filling. ​House of Nash Eats+2Averie Cooks+2Delish+2

What can I use instead of tapioca for thickening?

Cornstarch is a suitable alternative to tapioca for thickening the pie filling. ​Averie Cooks+1House of Nash Eats+1

How can I tell when the pie is done baking?

The pie is done when the crust is golden brown, and the filling is bubbling through the slits or lattice in the crust. ​House of Nash Eats+1Completely Delicious+1

Is it necessary to peel rhubarb before using?

Peeling rhubarb is not necessary unless the stalks are particularly thick or tough. ​That Skinny Chick Can Bake

Can I freeze the pie?

Yes, you can freeze the assembled, unbaked pie. Wrap it tightly and freeze for up to 3 months. Bake from frozen, adding extra time as needed.

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