Sweet Berry Rhubarb Dream Pie (Printable Version)
Luscious tangy-sweet pie featuring vibrant berries and tart rhubarb topped with golden buttery crumble.
# What You'll Need:
→ Fruit Filling
01 - 2 cups chopped rhubarb, fresh or thawed frozen
02 - 1 cup strawberries, hulled and sliced
03 - 1 cup fresh blueberries
04 - 1 cup fresh raspberries
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 3 tablespoons cornstarch
08 - 1/2 teaspoon ground cinnamon
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon fresh lemon juice
→ Pie Base
11 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ Crumble Topping
12 - 1 cup all-purpose flour
13 - 1/2 cup rolled oats
14 - 2/3 cup light brown sugar, packed
15 - 1/2 teaspoon kosher salt
16 - 1/2 teaspoon ground cinnamon
17 - 1/2 cup cold unsalted butter, cut into small cubes
# How To Make:
01 - Preheat oven to 375°F. Position the oven rack in the lower third of the oven for even bottom crust baking.
02 - In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, blueberries, and raspberries. Add the granulated sugar, light brown sugar, cornstarch, ground cinnamon, vanilla extract, and lemon juice. Toss gently until all the fruit is evenly coated and set aside to macerate.
03 - Lay the unbaked pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhanging dough to about 1 inch beyond the rim, then fold the edges under and crimp decoratively as desired.
04 - Spoon the berry-rhubarb mixture evenly into the prepared pie crust, distributing the fruit in an even layer and allowing the juices to settle naturally.
05 - In a medium bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, salt, and ground cinnamon. Add the cold cubed butter and use your fingers or a pastry blender to cut it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
06 - Scatter the crumble mixture evenly and generously over the entire surface of the fruit filling, ensuring full coverage for a uniform golden crust.
07 - Place the pie dish on a parchment-lined baking sheet to catch any drips. Bake for 50 to 55 minutes until the crumble topping is deep golden brown and the filling is bubbling through the edges. If the top begins to brown too quickly after the first 30 minutes, tent it loosely with aluminum foil.
08 - Remove from the oven and allow the pie to cool for at least 2 hours at room temperature so the filling sets properly. Slice and serve warm or at room temperature, optionally accompanied by vanilla ice cream or fresh whipped cream.
# Expert Tips:
01 -
- The tang of rhubarb against sweet berries creates a flavor that surprises people every single time.
- That crumble topping bakes into golden chunks that shatter between your teeth in the most satisfying way.
02 -
- Do not skip the cooling time or you will end up with a plate of delicious soup that no amount of ice cream can fix structurally.
- Putting the pie on a baking sheet is not optional unless you enjoy cleaning burned sugar off the bottom of your oven for the next month.
03 -
- Toss the fruit filling right before spooning it into the crust because the salt from the sugar will start pulling juices out immediately and you want those juices baking inside the pie, not pooling on your counter.
- For a gluten free version, swap the flour for a one to one gluten free blend and use a gluten free crust, and nobody at the table will ever know the difference.