Description
Indulge in the flavors of summer with this delightful Triple Berry Rhubarb Pie. A perfect combination of sweet and tangy mixed berries with rhubarb, wrapped in a flaky crust, this pie is a true crowd-pleaser.
Ingredients
Scale
Rhubarb Filling:
- 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
- 1 tablespoon butter, cubed
Crust and Topping:
- 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, combine rhubarb, strawberries, blueberries, raspberries, sugars, cornstarch, lemon juice, cinnamon, and salt. Let sit for 10–15 minutes.
- Prepare the Crust: Roll out one pie crust and place it in a 9-inch pie pan. Pour in the filling and dot with butter. Add the top crust, trim, crimp edges, vent, and decorate as desired.
- Egg Wash and Bake: Beat the egg, brush over the top crust, sprinkle with coarse sugar. Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake for 30–35 minutes until golden.
- Cool and Serve: Let the pie cool for 2–3 hours to set before serving.
Notes
- If using frozen fruit, do not thaw before mixing.
- You can mix and match berries based on availability.
- Serve with ice cream or whipped cream for a delightful treat.
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
