How do I keep the bottom crust from getting soggy?

Blind baking is not necessary here—just be sure to use enough starch in the filling and cut a vent for steam. A hot initial bake also helps crisp the crust.

Can I use frozen berries or rhubarb?

Absolutely! No need to thaw; just toss them with the starch and sugar. Adding a little extra starch will catch any added moisture from the frozen fruit.

What’s the best way to make the pie ahead for a gathering?

Bake the pie a day ahead and let it cool completely, then store loosely covered at room temperature. Warm in the oven just before serving for best results.

What if I don’t have allspice or cinnamon?

No problem—use just one or substitute nutmeg or ginger for a different, but equally delicious, flavor twist.

Berry Rhubarb Pie Recipe

Description

This Berry Rhubarb Pie features a deliciously flaky homemade crust, packed with a luscious filling of tart rhubarb and mixed berries, gently spiced and sweetened for the perfect balance of flavors. Ideal for summer gatherings, this pie is best served with a dollop of cream or a scoop of ice cream.

Ingredients

Units Scale

For the Crust

1 cup all-purpose flour
3/8 cup butter, cold, cut into small chunks
2 pinches salt (divided)
Cold water, as needed

For the Filling

2 cups fresh chopped rhubarb
4 cups berries of your choice, chopped to similar sizes
1 1/2 cups brown sugar
4 tbsp preferred baking starch (e.g., cornstarch or tapioca starch)
2 tsp mixed lemon juice and zest
1 tsp cinnamon
1/2 tsp allspice
1 tsp vanilla extract
1 pinch salt

For Assembly

1 egg, beaten (for glaze)

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Instructions

Make the Pie Dough: Place the flour in a large bowl and add the cold butter chunks and a pinch of salt. Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs. Gradually add just enough cold water to bring the dough together. Shape it gently on a floured surface, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the Crust: After the dough has rested, roll out half of it to fit a greased pie tin. Gently press it into the tin to line the bottom and sides. Set aside the remaining dough for the pie lid.
Mix the Filling: In a large bowl, combine chopped rhubarb, prepared berries, brown sugar, baking starch, lemon juice and zest, cinnamon, allspice, vanilla extract, and the remaining pinch of salt. Stir until well mixed and evenly coated.
Fill the Pie: Pour the fruit filling into the prepared pie crust, distributing evenly.
Roll Out and Top: Roll out the remaining dough for the pie lid. Drape it over the filling, then trim, crimp, and seal the edges around the pie tin. Use a sharp knife to make a small hole in the center of the pie lid to allow steam to escape.
Glaze and Bake: Brush the top of the pie with the beaten egg for a shiny golden finish. Bake in a preheated 425°F (220°C) oven for 15 minutes.
Continue Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for about 45 minutes, or until the pastry is golden brown and the filling is bubbling.
Cool and Serve: Let the pie cool for at least 30 minutes before slicing. Serve with cream or ice cream if desired.

Notes

Make sure the butter is very cold for a flaky crust.
If using frozen berries, thaw and drain excess liquid before mixing with other filling ingredients.
The pie can be stored, covered, at room temperature for up to 2 days, or refrigerated for up to 5 days.
Feel free to use any combination of berries depending on season and availability.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 31g
Sodium: 170mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 3g
Cholesterol: 40mg