Description

This Rhubarb Berry Pie is a sweet and tangy dessert that perfectly blends tart rhubarb with juicy mixed berries. Wrapped in a flaky, golden crust, it’s the ultimate spring and summer treat. Whether you’re hosting a backyard BBQ or just craving something fruity and comforting, this pie hits the spot!

Ingredients

For the Filling:

2 cups chopped rhubarb (fresh or frozen)
2 cups mixed berries (such as strawberries, blueberries, raspberries)
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For the Crust:

1 package (2 sheets) store-bought pie crusts (or use homemade)
1 tablespoon butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat oven to 400°F (200°C).
Roll out one pie crust into a 9-inch pie dish. Trim edges if needed.
In a large bowl, mix rhubarb, berries, sugar, cornstarch, lemon juice, vanilla, and salt until combined.
Pour the filling into the crust-lined pie dish. Dot with small pieces of butter.
Roll out the second crust and place it over the filling. You can cut it into strips to create a lattice top or keep it whole and cut a few slits for steam.
Seal and crimp the edges. Brush the top with beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips. Bake for 45–50 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Notes

You can use frozen berries and rhubarb—just don’t thaw them before mixing.
If the crust starts browning too quickly, cover the edges with foil halfway through baking.
Serve with a scoop of vanilla ice cream for extra deliciousness.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 27g
Sodium: 220mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg