There’s something irresistible about the way tart rhubarb dances with three juicy summer berries in this Triple Berry Rhubarb Pie. With a vibrant mosaic of strawberries, blueberries, and raspberries nestled under a buttery, golden crust, this dessert celebrates the bounty of summer and the comfort of home baking. Every bite delivers a burst of sweet, tangy, and just-the-right-amount-of-sour flavors that remind you of backyard gardens and family gatherings. Whether you’re a pie pro or just getting started, this Triple Berry Rhubarb Pie promises joy from the first slice to the last crumb.
Ingredients You’ll Need
Pie perfection begins with thoughtful ingredients. Each one brings its own magic: vivid color, lush sweetness, tangy zip, or flaky texture. The balance of tart and sweet is truly what sets this pie apart, and every element plays its part.
- Rhubarb (1 1/4 cups, chopped): Rhubarb’s signature tartness gives the pie its backbone and cuts through the sweetness of the berries.
- Strawberries (1 cup, hulled and sliced): Strawberries offer luscious sweetness and gorgeous color to the filling.
- Blueberries (1 cup): Blueberries add bursts of juicy flavor and help thicken the filling as they cook.
- Raspberries (1 cup): Raspberries contribute a gentle tang and extra depth to the berry blend.
- Granulated sugar (3/4 cup): Enhances the fruit flavors and balances the tartness of the rhubarb.
- Brown sugar (1/4 cup): Adds a subtle caramel note and a little extra warmth.
- Cornstarch (1/4 cup): The perfect thickener, so your pie sets up beautifully and serves cleanly.
- Lemon juice (1 tablespoon): Brightens up all the fruit and keeps the flavors lively.
- Ground cinnamon (1/2 teaspoon): Just a hint, but it really rounds out the flavors with its cozy spice.
- Salt (1/4 teaspoon): A pinch brings all the flavors into focus.
- Butter (1 tablespoon, cubed): Melts into the filling for extra richness and gloss.
- Refrigerated pie crusts (14 oz package, or homemade for a double crust): The classic flaky container for all that berry goodness.
- Egg (1, for egg wash): Brushed on top for that glossy, golden finish.
- Coarse sugar (1 tablespoon, optional): A little sparkle and crunch for the crown of your pie.
How to Make Triple Berry Rhubarb Pie
Step 1: Prep and Macerate the Filling
Begin by combining the rhubarb, strawberries, blueberries, raspberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt in a big bowl. Gently fold everything together and let it sit for 10–15 minutes. This waiting time allows the fruit to release its juices and the cornstarch to begin its thickening magic, making for a luscious filling while you prepare your crust.
Step 2: Prepare and Line the Pie Pan
While the filling rests, roll out one pie crust and fit it into your 9-inch pie pan. Press the dough gently into the corners and up the sides, making sure it’s snug yet not stretched. This step creates a sturdy, evenly-baked base for your Triple Berry Rhubarb Pie.
Step 3: Fill and Dot with Butter
Pour the berry-rhubarb mixture into the prepared pie crust. Don’t worry if it looks a little full—fruit pies always cook down. Dot the filling with small cubes of butter; this extra touch gives the filling a rich, glossy finish and a touch of silky smoothness.
Step 4: Add the Top Crust
Roll out the second dough round and lay it over the filling. You can go classic and keep it whole, cutting a few slits for venting, or weave an inviting lattice design. Trim away any excess dough from the edges, then crimp for a charming, rustic look. This top crust locks in all the deliciousness.
Step 5: Egg Wash and Sugar Sprinkle
Beat one egg and gently brush it over the top crust for a golden, bakery-style shine after baking. For added crunch and sparkle, sprinkle a tablespoon of coarse sugar over the top—you’ll love the extra texture.
Step 6: Bake to Perfection
Place your pie on a baking sheet (to catch any lovely bubbling filling), then bake at 400°F (200°C) for 20 minutes. Reduce the oven to 375°F (190°C) and continue baking for another 30–35 minutes, until the crust is golden and the filling is thick and bubbly. The irresistible aroma guarantees that the hardest part is waiting for it to finish!
Step 7: Cool and Set
Let the Triple Berry Rhubarb Pie cool for at least 2–3 hours before slicing. This patience will be rewarded as the filling fully sets, making every slice hold together beautifully. The anticipation is half the fun!
How to Serve Triple Berry Rhubarb Pie
Garnishes
Top your pie slices with a generous scoop of vanilla ice cream or a cloud of fresh whipped cream. A scatter of fresh mint, lemon zest, or a few whole berries on each plate elevates the presentation—and taste—without overshadowing those gorgeous fruit flavors.
Side Dishes
For a laid-back summer dessert spread, pair your pie with light options like a crisp green salad or cold fruit salad. Warm berry pies like this one also love to sit beside a mug of coffee or a refreshing herbal iced tea, balancing sweetness with subtlety.
Creative Ways to Present
Feeling festive? Try serving individual slices in wide-rimmed glasses layered with ice cream (think pie à la mode parfaits). Or, cut chilled slices into small bars for a party, and serve them on a platter sprinkled with powdered sugar. For rustic charm, bring the whole Triple Berry Rhubarb Pie to the table in a cast iron skillet and serve family-style.
Make Ahead and Storage
Storing Leftovers
Store any remaining Triple Berry Rhubarb Pie covered at room temperature for up to two days. For longer freshness, pop it in the refrigerator, where it’ll stay delicious for up to four days. The flavors deepen as they meld, making leftovers especially tempting.
Freezing
To save some summer for later, wrap the baked and cooled pie tightly in plastic wrap and foil, then freeze for up to two months. For best texture, freeze the whole pie rather than individual slices. Thaw overnight in the refrigerator before enjoying.
Reheating
Warm leftover slices in a 325°F (165°C) oven for about 10–15 minutes. This revives the crust’s flakiness and brings the filling back to luscious life. Microwave reheating also works in a pinch—just heat each slice for 30–45 seconds, but the oven gives the best pie-just-out-of-the-oven results.
FAQs
Can I use frozen fruit for Triple Berry Rhubarb Pie?
Absolutely! Just use the fruit straight from the freezer without thawing, and your filling will have a vibrant, juicy texture. Be sure to add the cornstarch as directed, since frozen fruit releases more liquid as it bakes.
Do I have to make a lattice crust?
Not at all! A classic double crust works beautifully for Triple Berry Rhubarb Pie, but a lattice offers a sneak peek at the jammy filling. Feel free to get creative or keep it simple—either way, it’s delicious.
How do I know when my pie is done baking?
Look for a golden-brown crust and a filling that’s vigorously bubbling through the vents or lattice. This means the cornstarch has thickened the fruit juices, ensuring a sliceable, luscious pie.
What if my filling seems runny after cooling?
Some pies are juicier depending on the fruit, but allowing it to cool for at least a few hours helps the filling set. If you’re concerned, let it chill in the fridge—cooling firms it up beautifully.
Can I use other berries in this pie?
Yes! Triple Berry Rhubarb Pie is endlessly adaptable. Try blackberries or marionberries in place of the raspberries, or even toss in a handful of pitted cherries. It’s a celebration of whatever berries you love and have on hand.
Final Thoughts
I hope you feel inspired to bake this Triple Berry Rhubarb Pie and share it with people you love. Its perfect blend of sweet, tart, and buttery flavors captures the pure spirit of summer—one delicious slice at a time. Happy baking!
Print
Triple Berry Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the vibrant flavors of summer with this Triple Berry Rhubarb Pie. A perfect blend of sweet strawberries, tangy rhubarb, and juicy blueberries and raspberries all nestled in a flaky crust. This pie is a delightful treat for any occasion, especially when served warm with a scoop of vanilla ice cream.
Ingredients
Rhubarb Mixture:
- 1 1/4 cups fresh or frozen rhubarb, chopped
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Additional Ingredients:
- 1 tablespoon butter, cubed
- 1 package (14 oz) refrigerated pie crusts (or homemade crust for double crust pie)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Filling: In a large bowl, mix together rhubarb, strawberries, blueberries, raspberries, sugars, cornstarch, lemon juice, cinnamon, and salt. Let sit for 10–15 minutes.
- Assemble the Pie: Roll out one pie crust and place it in a pie pan. Pour in the filling, dot with butter. Top with the second crust, trim and crimp edges. Vent or create a lattice.
- Finish and Bake: Brush the crust with egg wash, sprinkle with sugar. Bake for 20 minutes at 400°F, then reduce to 375°F and bake for 30–35 minutes more. Cool before serving.
Notes
- If using frozen fruit, do not thaw before mixing.
- Experiment with different berry combinations.
- Enhance with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
