Description
A delightful and tangy Rhubarb Berry Pie featuring a mix of fresh rhubarb and assorted berries baked in a flaky, golden crust. Perfect for summer gatherings or a sweet treat year-round.
Ingredients
Units
Scale
- 2 cups chopped rhubarb
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter (cut into small pieces)
- 1 package (14 oz) pie crust (or homemade double crust)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the rhubarb, mixed berries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Mix well and let sit for 10 minutes.
- Roll out one pie crust into a 9-inch pie pan. Pour the filling into the crust and dot with butter.
- Cover with the second crust, crimp the edges to seal, and cut slits in the top to allow steam to escape. Alternatively, create a lattice top.
- Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes, or until crust is golden and filling is bubbly.
- Let the pie cool for at least 2 hours before serving to allow the filling to set.
Notes
- Use fresh or frozen berries; if using frozen, thaw and drain excess liquid.
- Adjust sugar according to the sweetness of your berries.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg