Can I use frozen berries or rhubarb?

Absolutely! Just be sure to thaw and drain them well so your filling isn’t watery. You may want to increase the amount of baking starch slightly to account for any extra moisture.

What’s the best way to keep my crust from getting soggy?

Try brushing the bottom crust with a thin layer of egg white before adding the filling or dusting it lightly with flour or ground almonds. Also, make sure to vent the top for steam to escape.

Do I have to chill the dough?

Yes! Chilling the pastry solidifies the fat, making your crust extra flaky and preventing shrinkage as it bakes. Even a short rest in the fridge makes a world of difference.

Can I make this pie dairy-free or vegan?

Swap the butter for chilled plant-based butter and use a non-dairy milk to brush the crust instead of egg for a vegan-friendly pie. You’ll still get golden, mouthwatering results.

Berry Rhubarb Pie Recipe

Description

This homemade Berry Rhubarb Pie combines tart rhubarb and mixed berries in a delightfully sweet and tangy filling, encased in a buttery, flaky crust. Perfect for summer gatherings, this easy-to-make pie bursts with flavor and is the ultimate seasonal dessert to enjoy with cream or ice cream.

Ingredients

Units Scale

For the Pie Crust

1 cup all-purpose flour
3/8 cup butter
2 pinches salt (divided for crust and filling)
Cold water (enough to form dough)

For the Filling

2 cups fresh chopped rhubarb
4 cups mixed berries of your choice, chopped to similar sizes
1 1/2 cups brown sugar
4 tablespoons preferred baking starch (cornstarch, tapioca starch, etc.)
2 teaspoons mixed lemon juice and zest
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon vanilla extract

For Assembly

1 egg (beaten, for glazing)

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Instructions

Prepare the Pastry: Place the flour in a large bowl, add the butter (cut into small pieces), and a pinch of salt. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add just enough cold water to bring the dough together, handling gently. Wrap and chill for at least 30 minutes.
Roll Out the Pie Crust: On a floured surface, roll out half of the chilled dough and line a greased pie tin with it. Reserve the remaining dough for the top crust and chill while preparing the filling.
Prepare the Filling: In a large bowl, combine the rhubarb, berries, brown sugar, baking starch, lemon juice and zest, cinnamon, allspice, vanilla extract, and the second pinch of salt. Mix thoroughly to evenly distribute flavors and thickener.
Assemble the Pie: Pour the prepared filling into the lined pie crust. Roll out the reserved dough to form the pie lid, ensuring it is large enough to cover the top. Lay it over the filling, then trim, crimp, and seal the edges to prevent leakages.
Finish and Glaze: Brush the top crust with beaten egg for a shiny, golden finish. Cut a small hole or a few slits in the center of the pie to vent steam during baking.
Bake the Pie: Preheat your oven to 425°F (220°C). Bake the pie at this temperature for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for about 45 minutes, or until the pastry is golden brown and crisp.
Cool and Serve: Allow the pie to cool on a rack. Slice and serve with cream or ice cream for a refreshing summer dessert.

Notes

Chilling the dough is key to a flaky, tender crust.
You can use any combination of berries such as strawberries, blueberries, raspberries, or blackberries.
Adjust sugar according to the tartness of your fruit.
Add a touch of almond extract for extra flavor, if desired.
Bake on a lower oven rack to ensure a well-cooked bottom crust.
Let the pie cool before slicing for cleaner slices.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 340
Sugar: 32g
Sodium: 140mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 4g
Cholesterol: 45mg