Why You’ll Love This Recipe

Rhubarb Berry Pie is the perfect balance of sweet and tart, with juicy berries and tangy rhubarb nestled in a flaky, golden crust. This vibrant dessert celebrates spring and summer flavors with every bite. Whether served warm with a scoop of vanilla ice cream or chilled with whipped cream, it’s a show-stopping pie that’s as beautiful as it is delicious.

ingredients

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

fresh rhubarb (chopped)mixed berries (strawberries, blueberries, raspberries)granulated sugarsaltcornstarch or tapioca starchlemon juicevanilla extractunsalted butter (cubed)pie crusts (homemade or store-bought)egg (for egg wash)coarse sugar (optional, for topping)

directions

Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any drips.

In a large bowl, combine chopped rhubarb, mixed berries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir well and let sit for 10–15 minutes.

Roll out one pie crust and place it in a 9-inch pie dish.

Pour the fruit mixture into the crust and dot with cubes of butter.

Top with the second crust—either as a full crust, lattice, or decorative cutouts. Crimp the edges to seal.

Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.

Place the pie on the preheated baking sheet and bake for 20 minutes.

Reduce the oven temperature to 375°F (190°C) and continue baking for 30–35 minutes, or until the filling is bubbly and the crust is golden brown.

Let the pie cool for at least 2 hours to allow the filling to set.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesResting time: 10–15 minutesBaking time: 50–55 minutesCooling time: 2 hoursTotal time: 3 hours 15 minutes

Variations

Use all strawberries or a combination of berries based on preference.

Add orange zest for a citrusy twist.

Use a crumble topping instead of a second crust.

Try honey or maple syrup for a natural sweetener option.

Add a touch of cinnamon or cardamom for spice.

storage/reheating

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.Reheat slices in the oven at 300°F for 10 minutes or microwave briefly for a warm treat.Freeze fully baked pie, tightly wrapped, for up to 3 months. Thaw in the fridge before serving.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain excess liquid before using to avoid a soggy crust.

What’s the best thickener?

Cornstarch works well, but tapioca starch gives a glossy finish and holds up better when frozen.

Why is my pie runny?

Let the pie cool completely so the filling sets properly.

Can I make this pie ahead?

Yes, bake the day before and store at room temp or refrigerate.

Do I have to blind bake the crust?

No, the filling cooks fully with the crust in this recipe.

How do I prevent a soggy bottom crust?

Bake the pie on a hot baking sheet and use a glass or metal pie dish.

Can I make this gluten-free?

Yes, just use a gluten-free crust and check your thickener and filling ingredients.

What berries work best?

Strawberries, blueberries, blackberries, and raspberries all pair well with rhubarb.

Can I reduce the sugar?

Yes, but keep some to balance the rhubarb’s tartness.

Can I use store-bought crust?

Absolutely—it saves time and still tastes great.

Conclusion

Rhubarb Berry Pie is a stunning and flavorful dessert that captures the bright, juicy essence of spring and summer. With its mix of sweet berries and tangy rhubarb in a golden crust, this pie is sure to be a seasonal favorite at any table. Serve it warm, chilled, or à la mode—every slice is a taste of homemade comfort.