This Rhubarb Berry Pie is everything you want in a homemade dessert—sweet, tart, juicy, and completely irresistible. The combination of fresh rhubarb and mixed berries wrapped in a flaky, golden crust is a match made in pie heaven. Best of all, it’s surprisingly easy to put together, even if you’re not a seasoned baker. Whether you’re hosting a casual weekend dinner or need a showstopping dessert for a summer gathering, this pie is guaranteed to impress with its vibrant flavor and rustic charm.

Why You’ll Love This Recipe

Balanced Sweet-Tart Flavor: The sharp tang of rhubarb paired with the natural sweetness of berries creates the most delightful flavor combination.
Easy to Make: No fancy techniques here—just simple ingredients and straightforward steps.
Perfect for Any Occasion: From spring brunches to summer BBQs, this pie feels just right for any event.
Customizable: You can mix and match berries based on what you have on hand or what’s in season.

Ingredients You’ll Need

Here’s what goes into making this irresistible Rhubarb Berry Pie:

Rhubarb: The star of the show—tangy, tender, and adds a beautiful tartness to balance the sweetness.
Mixed Berries: Use a blend of strawberries, blueberries, raspberries, or blackberries. Fresh or frozen both work wonderfully.
Sugar: Essential to sweeten the tart rhubarb and bring out the natural sugars in the berries.
Cornstarch: This is your thickener—it helps absorb the berry juices and keeps your filling from turning runny.
Lemon Juice and Zest: Adds brightness and enhances the fruity flavors.
Vanilla Extract: Just a splash brings warmth and depth to the filling.
Cinnamon (optional): A tiny bit adds a subtle warmth that complements the fruit beautifully.
Pie Crust: You can use store-bought for convenience or homemade if you’re up for it. You’ll need a top and bottom crust.
Egg Wash: A mixture of egg and a splash of milk or water for brushing the crust to get that golden, glossy finish.
Coarse Sugar: Sprinkled on top for sparkle and a slight crunch.

Variations

Want to make it your own? Try one of these twists:

Berry Swap: Use only one type of berry if you prefer a more uniform flavor—strawberries and rhubarb are a classic duo.
Crumble Top: Skip the top crust and add a buttery crumble topping for extra texture.
Gluten-Free: Use a gluten-free pie crust and make sure your cornstarch is certified gluten-free.
Mini Pies: Turn this into adorable hand pies or mini tarts for individual servings.

How to Make Rhubarb Berry Pie

Step 1: Prepare the Filling

In a large bowl, toss the chopped rhubarb and berries with sugar, cornstarch, lemon juice and zest, vanilla, and cinnamon (if using). Let the mixture sit for about 15 minutes—this allows the fruit to release some of its juices.

Step 2: Roll Out the Crust

Roll out your bottom crust and fit it into a pie dish. Trim the edges and refrigerate while you prepare the top crust. Roll out the top crust, and if you’re feeling creative, cut it into strips for a lattice design or leave it whole for a traditional look.

Step 3: Assemble the Pie

Pour the filling into the chilled bottom crust. Dot with a few small pieces of butter if you like (adds richness!). Place the top crust over the filling, crimp the edges to seal, and cut a few slits if you’re using a solid top crust. Brush with egg wash and sprinkle with coarse sugar.

Step 4: Bake

Bake the pie in a preheated oven at 400°F for about 20 minutes. Then reduce the heat to 350°F and bake for another 35–40 minutes, or until the crust is golden and the filling is bubbling. If the crust is browning too quickly, cover the edges with foil.

Step 5: Cool and Serve

Let the pie cool for at least 2–3 hours. This gives the filling time to set so it doesn’t spill out when you slice it. Serve slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips for Making the Recipe

Thicken Smartly: Don’t skip the cornstarch—it’s crucial for a pie that slices neatly without being soupy.
Use a Baking Sheet: Place the pie dish on a lined baking sheet to catch any drips and avoid mess in your oven.
Cool Completely: As tempting as it is to dive in right away, cooling is key for setting the filling properly.
Chill the Crust: Cold dough leads to a flakier crust. Keep your pastry chilled until it’s ready to hit the oven.

How to Serve

This pie is a crowd-pleaser all on its own, but a few simple touches can elevate it even more:

A la Mode

Serve warm with a scoop of vanilla bean or strawberry ice cream.

Whipped Cream

Top with lightly sweetened whipped cream and a sprig of mint for freshness.

Breakfast Bonus

Leftover pie for breakfast? Absolutely—pair it with coffee and call it rustic charm.

Rustic Plating

Keep it simple—slice and serve directly from the pie dish with a big spoonful of love.

Make Ahead and Storage

Storing Leftovers

Keep leftover pie covered in the fridge for up to 4 days. It holds up well and tastes even better the next day.

Freezing

Wrap the whole baked pie tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm slices in the oven at 325°F for about 10 minutes or microwave individual portions for 20–30 seconds.

FAQs

Can I use frozen rhubarb and berries?
Yes! Just make sure to thaw them first and drain off any excess liquid so the pie doesn’t get watery.

Do I need to pre-bake the crust?
No blind baking needed here. The crust will bake perfectly with the filling as long as the oven is preheated and the pie is baked long enough.

How do I keep the bottom crust from getting soggy?
A few tricks: bake the pie on a lower oven rack and use a metal or ceramic pie plate, which conducts heat better. Also, don’t skip the cornstarch in the filling!

Can I make this pie vegan?
Absolutely. Use a vegan butter or shortening crust, skip the egg wash (use plant milk instead), and ensure your sugar is vegan-certified.

Final Thoughts

This Rhubarb Berry Pie is one of those desserts that feels both nostalgic and exciting. The mix of tart rhubarb and sweet berries wrapped in a golden, flaky crust is comfort food at its best. It’s easy to make, endlessly customizable, and sure to bring smiles to anyone lucky enough to grab a slice. Don’t wait for a special occasion—this pie is the occasion.

Rhubarb Berry Pie Recipe