Sweet Berry Rhubarb Dream Pie (Printable)
Tangy-sweet 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 for even bottom crust baking.
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 and set aside.
03 - Gently press the unbaked pie crust into a 9-inch pie dish. Trim any overhanging dough to about 1 inch beyond the rim, then fold the edges under and crimp decoratively as desired.
04 - Spoon the prepared fruit mixture evenly into the lined pie crust, distributing the berries and rhubarb in a uniform layer. Pour any accumulated juices from the bowl over the fruit.
05 - In a medium bowl, whisk together the flour, rolled oats, brown sugar, salt, and cinnamon. Add the cold cubed butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
06 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely. Gently press down to help the topping adhere to the fruit beneath.
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 to brown too quickly after the first 30 minutes, loosely tent with aluminum foil.
08 - Remove the pie from the oven and allow it to cool for at least 2 hours on a wire rack so the filling has time to set properly. Slice and serve warm or at room temperature, optionally accompanied by vanilla ice cream or freshly whipped cream.
# Expert Advice:
01 -
- The crumble topping is infinitely easier than a lattice crust but delivers every bit of that home baked wow factor.
- Four different berries mean every forkful tastes slightly different, keeping each bite interesting until the last crumb is gone.
02 -
- Skipping the cooling time will give you a delicious but completely runny pie that slides everywhere, so exercise patience if you can.
- The foil tent trick is essential because crumble toppings go from golden to burnt shockingly fast in the last 15 minutes of baking.
03 -
- Toss the fruit with cornstarch right before filling the crust rather than ahead of time, because the thickener activates with moisture and you want it working inside the pie, not in the bowl.
- Freeze the cubed butter for the crumble topping for 15 minutes before using it and you will get the crispiest, most clustery topping imaginable.