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Fork taking bite of berry rhubarb pie and vanilla ice cream on gray plate.

Triple Berry Rhubarb Pie

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 2 hours
Total Time: 3 hours 40 minutes

Ingredients

  • Single crust pie dough

Filling:

  • 3 cups (400-450 g) triple berry blend, fresh or frozen (don't thaw if frozen)
  • 2 cups (240-250 g) sliced rhubarb (about 1/4-inch thick)
  • ⅔ cup (141 g) granulated sugar
  • ¼ cup (30 g) cornstarch

Streusel:

  • ¾ cup (107 g) all-purpose flour
  • ⅓ cup (71 g) packed light brown sugar
  • 6 tablespoons (85 g) cold butter

Instructions 

  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine the berries, rhubarb, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred.
  • Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges.
  • Pour the berry/rhubarb mixture evenly in the crust.In a small bowl, combine the flour and brown sugar.
  • Add the butter, and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs.
  • Sprinkle the streusel topping evenly over the top of the pie (but not covering the edges of the pie crust).
  • Place the pie on a foil-lined baking sheet (to catch any drips), and bake for 70-75 minutes until the streusel is golden and the filling is bubbling thick and syrupy. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
  • Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired.

Notes

Pie Crust: My favorite homemade pie crust is this one or this one.
Triple Berry Blend: I prefer using a triple berry blend of blueberries, raspberries and blackberries.