If you’re searching for a dessert that bursts with vibrant flavors and offers a delightful contrast of tart and sweet, this Triple Berry Rhubarb Pie Recipe is about to become your new obsession. Combining the juicy goodness of strawberries, blueberries, and raspberries with the unique tang of rhubarb creates a luscious filling that is perfectly complemented by a tender pie crust and a crumbly streusel topping. This pie isn’t just a feast for your taste buds but also a stunning centerpiece that brings a touch of sunshine to any table, making it a must-try for berry lovers and pie enthusiasts alike.

Triple Berry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this pie lies in its simple yet thoughtfully chosen ingredients. Each component plays an essential role, from the fresh or frozen triple berry blend that adds deep, juicy sweetness to the rhubarb’s crisp tartness, and the buttery pie crust that delivers that perfect flaky base. The streusel topping balances everything with a bit of crunch and caramelized sugar goodness.

1 single crust pie dough: You can use homemade or store-bought, just make sure it fits a 9-inch pie plate perfectly for that flaky foundation.
3 cups (400-450 g) triple berry blend: Fresh or frozen berries like strawberries, blueberries, and raspberries create a rich and vibrant filling; keep frozen berries unthawed to avoid extra liquid.
2 cups (240-250 g) sliced rhubarb (about 1/4-inch thick): Adds a delightfully sharp tartness that balances the sweetness of the berries.
2/3 cup (141 g) granulated sugar: Sweetens the filling while helping to draw out the juices from the fruit.
1/4 cup (30 g) cornstarch: Thickens the juicy filling so it sets just right after baking.
3/4 cup (107 g) all-purpose flour: Used in the streusel topping for that crumbly, buttery texture.
1/3 cup (71 g) packed light brown sugar: Adds a touch of molasses sweetness to the topping and helps with caramelization.
6 tablespoons (85 g) cold butter: Cut into the streusel for that irresistible melt-in-your-mouth crumbly finish.

How to Make Triple Berry Rhubarb Pie Recipe

Step 1: Preheat Your Oven

First things first, set your oven to 375 degrees Fahrenheit (190°C). Preheating ensures that your pie goes into a hot oven, helping the crust bake up perfectly while the filling thickens nicely.

Step 2: Mix Filling

In a large mixing bowl, combine your triple berry blend, sliced rhubarb, granulated sugar, and cornstarch. Stir everything together thoroughly until the fruits are evenly coated and the mixture thickens slightly and looks syrupy. This step is key for a juicy and well-set filling.

Step 3: Prepare Pie Crust

Roll out your single pie crust and carefully fit it into a 9-inch pie plate. Trim the edges to clean it up, then flute or crimp the rim for a pretty, classic pie-edge finish that will hold your filling beautifully.

Step 4: Assemble Filling

Pour the luscious berry and rhubarb mixture evenly into your prepared pie crust. Spread it to the edges so every bite has the perfect balance of fruit and crust.

Step 5: Make Streusel Topping

In a separate bowl, combine the all-purpose flour and packed light brown sugar. Add the cold butter and use a pastry cutter or two knives to cut it into the dry ingredients until the mixture looks like coarse crumbs. This topping adds a wonderful buttery crunch once baked.

Step 6: Add Streusel Topping

Sprinkle the streusel topping evenly over your berry and rhubarb filling, but leave the edges of your pie crust exposed for that lovely golden finish.

Step 7: Bake

Set your pie on a foil-lined baking sheet to catch any drips and bake for 70 to 75 minutes. You’re looking for a golden-brown streusel topping and bubbling, thickened filling. If the crust edges brown too quickly, cover them with foil or a pie crust shield halfway through baking to avoid burning.

Step 8: Cool and Serve

Once out of the oven, let your pie cool completely so the juices can set up beautifully. Slice it up and serve as is or elevate it with a scoop of vanilla ice cream or lightly sweetened whipped cream for a truly stunning dessert experience.

How to Serve Triple Berry Rhubarb Pie Recipe

Garnishes

Adding a sprinkle of powdered sugar or a few fresh berries on top just before serving can brighten the presentation and add a little extra pop of color. A dollop of whipped cream or a scoop of creamy vanilla ice cream also pairs perfectly to balance the tartness with sweetness.

Side Dishes

This pie shines best on its own or alongside a simple cup of coffee or tea. For a brunch or afternoon treat, a light salad with fresh herbs and citrus vinaigrette can add a refreshing counterpoint to the dessert’s richness.

Creative Ways to Present

For something different, you can bake this pie in smaller individual tart pans and top each with streusel for personal servings. Or serve warm slices with a drizzle of honey or a spoonful of mascarpone cheese for an elegant twist that your guests will adore.

Make Ahead and Storage

Storing Leftovers

Cover leftover pie with foil or plastic wrap and store it in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy the fresh flavors without losing any of that wonderful filling consistency.

Freezing

You can freeze this Triple Berry Rhubarb Pie Recipe either before baking (wrapped tightly) or after it’s cooled from baking. Wrapped well in plastic and then foil, it can be frozen for up to 3 months. Just thaw overnight in the refrigerator before reheating or serving.

Reheating

To warm leftover pie, place slices in a preheated oven at 350 degrees F for about 15 minutes. This helps maintain the crisp crust and brings back that fresh-from-the-oven feeling. Microwave reheating is quicker but may soften the crust, so use it only if time is short.

FAQs

Can I use frozen berries for this pie?

Absolutely! Just use frozen berries straight from the freezer without thawing to prevent the filling from becoming too watery. This keeps the texture and flavor just right.

Is it necessary to use cornstarch in the filling?

Cornstarch acts as a thickener to prevent the juices from becoming too runny during baking. While you can experiment with alternatives like tapioca starch, cornstarch is most reliable for a firm filling.

Can I make the pie crust from scratch?

Definitely! Homemade pie crust adds a personal touch and wonderful flavor. Just make sure it’s well chilled and rolled evenly for the best results with this recipe.

How do I prevent the crust edges from burning?

Cover the edges of the crust with foil or a pie shield halfway through baking. This shields them from the intense oven heat while allowing the filling to cook thoroughly.

Can I adapt the recipe to other berries?

Yes! Feel free to mix and match different berries based on your preference or what’s in season. Just be mindful of the balance between tart and sweet for the best flavor.

Final Thoughts

This Triple Berry Rhubarb Pie Recipe truly is a celebration of flavors and textures that brings a burst of freshness to your dessert table. Its perfect harmony of tart rhubarb and sweet berries wrapped in a flaky crust topped with buttery crumb makes every bite memorable. I encourage you to try this recipe soon—it’s sure to become a beloved classic in your kitchen just like it is in mine!

Triple Berry Rhubarb Pie Recipe

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4 from 80 reviews

Author: admin
Total Time: 3 hours 40 minutes (including cooling time)
Yield: 8 servings 1x

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Description

This Triple Berry Rhubarb Pie combines the tartness of rhubarb with the sweetness of a triple berry blend, topped with a buttery streusel crust that creates a perfect balance of flavors and textures. Ideal for dessert lovers looking for a fresh and fruity treat with a delightful crumb topping.

Ingredients

Scale

Pie Crust

1 single crust pie dough (homemade or store-bought)

Filling

3 cups (400–450 g) triple berry blend, fresh or frozen (do not thaw if frozen)
2 cups (240–250 g) sliced rhubarb (about 1/4-inch thick)
2/3 cup (141 g) granulated sugar
1/4 cup (30 g) cornstarch

Streusel Topping

3/4 cup (107 g) all-purpose flour
1/3 cup (71 g) packed light brown sugar
6 tablespoons (85 g) cold butter

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Instructions

Preheat Oven: Preheat your oven to 375 degrees F (190°C) to ensure it is fully heated before baking the pie.
Mix Filling: In a large bowl, thoroughly combine the triple berry blend, sliced rhubarb, granulated sugar, and cornstarch. Stir until the fruits are evenly coated and the mixture turns thick and syrupy.
Prepare Pie Crust: Roll out the single pie crust and fit it into a 9-inch pie plate. Trim the edges as needed and flute or crimp for a decorative finish.
Assemble Filling: Evenly pour the prepared berry and rhubarb mixture into the pie crust, spreading it to the edges.
Make Streusel Topping: In a smaller bowl, combine the all-purpose flour and light brown sugar. Add the cold butter, then use a pastry cutter or two knives to cut the butter in until the mixture resembles coarse crumbs.
Add Streusel Topping: Sprinkle the streusel topping evenly over the filling, leaving the edges of the pie crust exposed.
Bake: Place the assembled pie on a foil-lined baking sheet to catch any drips. Bake for 70–75 minutes until the streusel is golden brown and the filling is bubbling and thickened. If the crust’s edges brown too quickly, cover them with foil or a pie crust shield halfway through baking.
Cool and Serve: Remove the pie from the oven and let it cool completely so the filling can set and thicken. Slice and serve as is, or with a scoop of vanilla ice cream or lightly sweetened whipped cream, if desired.

Notes

Use fresh or frozen berries; if using frozen, do not thaw to avoid excess liquid.
Cover crust edges with foil halfway through baking to prevent over-browning.
Allow the pie to cool completely for the filling to thicken and set properly.
Serve with vanilla ice cream or whipped cream for added indulgence.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American