Sweet Berry Rhubarb Dream Pie (Print)
Tangy-sweet fruit filling with berries and rhubarb under golden buttery crumble topping.
# 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
# How To Make:
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, 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 uniformly and pouring any accumulated juices over the top.
05 - In a medium bowl, whisk together the flour, rolled oats, brown sugar, salt, and cinnamon. Add the cold butter cubes and use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
06 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely from edge to edge.
07 - Place the pie on a parchment-lined baking sheet to catch drips. Bake for 50 to 55 minutes until the topping is deep golden brown and the filling is bubbling through the crumble. If the top begins to brown too quickly, tent loosely with aluminum foil after the first 30 minutes.
08 - Allow the pie to cool for at least 2 hours before slicing so the filling has time to set properly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Tips:
01 -
- The contrast between jammy, tangy fruit and a crunchy, buttery crumble topping is the kind of thing that makes people close their eyes when they take a bite.
- It looks like it took all day, but the filling comes together in one bowl and the topping is just fingers and cold butter.
02 -
- Cutting into this pie too early is the most common mistake, because the filling needs those two hours to set or you will have a delicious but very runny slice.
- Tenting with foil around the 30 minute mark saves the crumble from turning too dark while the fruit finishes bubbling underneath.
03 -
- Freeze the butter for the crumble topping for about fifteen minutes before you need it, because extra cold butter creates those beautiful jagged peaks that crisp up in the oven.
- Place the pie dish on a rimmed baking sheet before filling it so you never have to move a heavy, sloshing pie across the kitchen.