Sweet Berry Rhubarb Dream Pie (Print Version)
Tangy-sweet pie with berries and rhubarb under 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
# Steps:
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, ground cinnamon, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated and set aside to macerate.
03 - Gently 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 in an even layer. Pour any accumulated juices from the bowl over the fruit.
05 - In a medium bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, salt, and cinnamon. Add the cold cubed butter and work it in with your fingertips or a pastry blender until the mixture resembles coarse, pea-sized crumbs.
06 - Scatter the crumble topping evenly over the fruit filling, covering the surface completely. Avoid pressing the crumble down to maintain a light, crunchy texture.
07 - Place the pie on a parchment-lined baking sheet to catch any drips. Bake at 375°F for 50 to 55 minutes, until the crumble is deep golden brown and the filling is bubbling through the topping. If the crumble begins to darken too quickly, loosely tent the pie with aluminum foil after the first 30 minutes.
08 - Allow the pie to cool at room temperature for at least 2 hours so the filling sets properly before slicing. Serve warm or at room temperature, optionally accompanied by vanilla ice cream or freshly whipped cream.
# Expert Tips:
01 -
- The crumble topping saves you from wrestling with a second pie crust, and honestly it tastes better anyway.
- Rhubarb and berries together create this sweet tart balance that makes people close their eyes when they take a bite.
02 -
- If you cut into this pie while it is still hot, the filling will run everywhere and you will think you did something wrong. Patience is the hardest ingredient here.
- Tent the pie loosely with foil after about 30 minutes if the crumble is browning too quickly, because once it burns there is no fixing it.
03 -
- The biggest crumble pieces are the ones everyone reaches for first, so deliberately leave some chunks the size of large peas when you are mixing the topping.
- A squeeze of lemon juice may seem optional but it is the difference between a pie that tastes flat and one that makes people ask what your secret is.