Sweet Berry Rhubarb Dream Pie (Print Version)
Tangy-sweet pie with vibrant berries, tart rhubarb, and golden buttery crumble topping.
# Recipe Ingredients:
→ 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
# Directions:
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 all the fruit is evenly coated and set aside.
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.
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 crumbs with some pea-sized pieces remaining.
06 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely.
07 - Place the pie on a parchment-lined baking sheet to catch any drips. Bake for 50 to 55 minutes until the crumble topping is deep golden brown and the filling is bubbling through the edges. If the top begins browning 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 Advice:
01 -
- The combination of four different fruits means every single bite tastes slightly different, which keeps people coming back for seconds.
- That crumble topping bakes into something that shatters between your teeth and it is worth every minute of waiting for the pie to cool.
02 -
- Do not skip the cooling time because slicing into a hot pie turns even the most perfect filling into a runny disappointment.
- Placing the pie on a baking sheet catches any overflow and saves you from scrubbing burnt sugar off the bottom of your oven for a week.
03 -
- Keep your butter genuinely cold right up until the moment your fingers touch it because warm butter makes crumble topping spread into a greasy layer instead of crumbling beautifully.
- Taste your fruit before you mix it into the filling and adjust the sugar up or down depending on how sweet or sour your berries and rhubarb happen to be that day.