Sweet Berry Rhubarb Dream Pie (Printable)
Luscious berry-rhubarb filling with golden buttery crumble topping
# What You'll Need:
→ Fruit Filling
01 - 2 cups chopped rhubarb, fresh or thawed from 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 packed light brown sugar
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 packed light brown sugar
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 It:
01 - Preheat oven to 375°F. Position the oven rack in the lower third of the oven. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the rhubarb, strawberries, blueberries, and raspberries. Add the granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss gently until all the fruit is evenly coated, then 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 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 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 to the edges.
07 - Place the pie on the prepared parchment-lined baking sheet and bake for 50 to 55 minutes, until the crumble is deep golden brown and the filling is bubbling through the edges. If the topping begins to brown too quickly after 30 minutes, tent loosely with aluminum foil.
08 - Allow the pie to cool for at least 2 hours at room temperature so the filling sets properly. Slice and serve warm or at room temperature, accompanied by vanilla ice cream or freshly whipped cream if desired.
# Expert Advice:
01 -
- The combination of tart rhubarb and sweet mixed berries creates a filling that tastes like summer concentrated into every bite.
- That buttery crumble topping beats a traditional double crust any day because you get crunch without wrestling with a top layer of dough.
02 -
- If you tent the pie with foil after 30 minutes of baking you will save the crumble from turning too dark while the fruit finishes cooking underneath.
- Underbaked pie filling runs everywhere on the plate, so look for visible bubbling through the crumble cracks before you pull it from the oven.
03 -
- Chill the assembled pie for 15 minutes before baking to help the crust hold its shape and prevent shrinking.
- Use your fingers rather than a pastry blender for the crumble because the warmth of your hands creates those desirable irregular chunks of butter throughout the topping.