Description

This Rhubarb Berry Pie combines tart rhubarb with sweet, juicy berries for a perfectly balanced fruit filling wrapped in a golden, flaky crust. It’s a beautiful dessert for spring and summer gatherings, whether served warm with vanilla ice cream or chilled from the fridge.

Ingredients

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For the Filling:

2 cups chopped fresh rhubarb (1/2-inch pieces)

2 cups fresh or frozen strawberries, halved

1 cup fresh or frozen blueberries (or raspberries)

1 cup granulated sugar

1/4 cup cornstarch

1 tbsp lemon juice

1/2 tsp vanilla extract

Pinch of salt

For the Pie:

1 double pie crust (homemade or store-bought)

1 tbsp butter, cut into small pieces (for dotting on filling)

1 egg (for egg wash)

1 tbsp coarse sugar (optional, for topping)

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Instructions

Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.
Prepare the filling:
In a large bowl, gently toss rhubarb, berries, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes while you prepare the crust.
Assemble the pie:
Roll out one pie crust and fit into a 9-inch pie plate. Pour in the fruit filling and dot with butter. Top with second crust (lattice or full), sealing and crimping the edges. Cut slits in the top crust if using a full cover.
Add egg wash:
Beat the egg with a splash of water and brush over the top crust. Sprinkle with coarse sugar if desired.
Bake:
Bake at 400°F for 20 minutes. Then reduce heat to 350°F (175°C) and bake for another 30–35 minutes, until the filling is bubbly and the crust is golden brown. Cover edges with foil if they brown too quickly.

Cool:
Let the pie cool at least 2–3 hours to allow the filling to set before slicing.

Notes

Use a mix of berries like blackberries, raspberries, and blueberries for added flavor.
Frozen fruit works well—just add 1 extra tablespoon of cornstarch.

Store leftovers covered at room temperature for 1 day or in the fridge for up to 4 days.