Sweet Berry Rhubarb Dream Pie (Printable)
Tangy-sweet pie with vibrant berries and rhubarb, topped with golden buttery crumble for the ultimate summer treat.
# What You 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 salt
16 - 1/2 teaspoon ground cinnamon
17 - 1/2 cup cold unsalted butter, cut into small cubes
# Directions:
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, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss gently until all the fruit is evenly coated and set aside.
03 - Press the unbaked pie crust into a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the border decoratively as desired.
04 - Spoon the berry-rhubarb mixture evenly into the prepared pie crust, distributing the fruit uniformly for consistent baking.
05 - In a medium bowl, whisk together the flour, rolled oats, brown sugar, salt, and cinnamon. Add the cold cubed butter and work it in with your fingers or a pastry blender until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
06 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely.
07 - Place the pie on a parchment-lined baking sheet to catch any drips. Bake for 50 to 55 minutes until the topping is deeply golden brown and the filling is bubbling through the crumble. If the topping begins to brown too quickly, loosely tent the pie with aluminum foil after the first 30 minutes.
08 - Allow the pie to cool for at least 2 hours before slicing so the filling has time to set properly. Serve warm or at room temperature, optionally accompanied by vanilla ice cream or fresh whipped cream.
# Expert Suggestions:
01 -
- The combination of tart rhubarb and sweet mixed berries creates a flavor that is far more interesting than any single fruit pie ever manages to be.
- That buttery oat crumble on top is the kind of thing you will catch yourself picking off the cooled pie at midnight when nobody is watching.
02 -
- Do not slice this pie while it is still hot or the filling will cascade onto your plate like a fruit waterfall instead of holding a clean slice shape.
- Tenting with foil around the 30 minute mark is the difference between a perfectly golden crumble and one that looks like it spent too long at the beach.
03 -
- Freeze your butter for fifteen minutes before cubing it into the crumble mixture, because the colder the butter stays during mixing, the flakier and more crisp your topping will be.
- Place the assembled pie in the freezer for ten minutes right before baking, which helps the crust hold its shape and prevents slumping in the oven.