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
Scale
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
