Rhubarb Berry Pie

Why You’ll Love This Recipe

Rhubarb Berry Pie is a vibrant, sweet-tart dessert that perfectly balances the tangy bite of rhubarb with the natural sweetness of mixed berries. Wrapped in a flaky, buttery crust and bursting with juicy fruit, it’s the ultimate summer pie—perfect for picnics, holidays, or any time you crave a nostalgic, fruit-filled treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen rhubarb (chopped)mixed berries (such as strawberries, blueberries, raspberries)sugarcornstarchlemon juicevanilla extractsaltegg (for egg wash)pie crusts (homemade or store-bought)

directions

Preheat oven to 400°F (200°C).

In a large bowl, combine rhubarb, berries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss until fruit is well coated.

Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim excess dough.

Pour the fruit mixture into the crust, spreading evenly.

Top with the second crust—either a full crust with slits or a lattice pattern. Seal and crimp the edges.

Brush the top crust with beaten egg for a golden finish.

Place pie on a baking sheet to catch any drips and bake for 45–55 minutes, or until the filling is bubbling and the crust is golden brown.

Cool completely before slicing to allow the filling to set.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesBaking time: 45–55 minutesCooling time: 2–3 hoursTotal time: about 3 hours 30 minutes

Variations

Use only strawberries for a classic strawberry-rhubarb combo.

Add orange zest for a citrusy aroma.

Try a crumble topping instead of a second crust.

Swap some of the sugar for honey or maple syrup.

Mix in a pinch of cinnamon or nutmeg for a warm spice note.

storage/reheating

Store at room temperature for 1 day, or refrigerate for up to 4 days.Reheat individual slices in the microwave or warm the whole pie in a 300°F (150°C) oven for 15–20 minutes.Pie can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen fruit?

Yes, just thaw and drain well before using to avoid excess moisture.

Why is my filling runny?

Be sure to use enough cornstarch and let the pie cool completely so the filling can set.

Do I need to pre-bake the crust?

Not for this recipe—baking with the filling works perfectly.

Can I make this pie ahead?

Yes, bake it the day before and store it covered at room temperature or in the fridge.

What crust works best?

A buttery, flaky pie crust—either homemade or quality store-bought—works beautifully.

Can I use just rhubarb?

You can, but the tartness will be much stronger. Increase sugar to balance the flavor.

Conclusion

Rhubarb Berry Pie is a delicious celebration of seasonal fruit, combining bold flavors and irresistible textures in every slice. Whether you’re hosting a gathering or just treating yourself, this pie is sure to impress with its beautiful presentation and old-fashioned charm.

Print