This Rhubarb Berry Pie is a beautiful celebration of sweet-tart flavors wrapped in a golden, flaky crust. It’s the perfect blend of juicy berries and tangy rhubarb, creating a filling that bubbles up into something truly irresistible. Whether you’re baking for a spring brunch, a summer picnic, or just to treat yourself on a Tuesday, this pie is a comforting, crowd-pleasing dessert that’s surprisingly easy to make.

Why You’ll Love This Recipe

Incredible Flavor Combo: The tartness of rhubarb is perfectly balanced by the natural sweetness of berries. Each bite bursts with juicy, fruity goodness.
Perfect for Any Occasion: It’s homey enough for a casual family dinner, but special enough to impress guests at a holiday gathering.
Customizable: You can use whatever berries you have on hand—fresh or frozen—so this pie is as flexible as it is delicious.
Beginner-Friendly: No complicated techniques here! This recipe keeps it simple with straightforward steps and foolproof results.

Ingredients You’ll Need

Here’s what makes this pie so special—and so easy to make:

Pie Crust: A good-quality store-bought crust saves time, but homemade is always welcome. You’ll need one for the bottom and one for the top.
Rhubarb: Choose fresh stalks that are firm and brightly colored. Their tartness is what gives this pie its signature zing.
Mixed Berries: Strawberries, blueberries, raspberries, or blackberries all work. Use a mix for the best depth of flavor. Frozen berries are just fine—no need to thaw!
Sugar: Helps balance the tartness of the rhubarb and brings out the berries’ natural sweetness.
Cornstarch: This is your thickener—it keeps the filling from turning into soup.
Lemon Juice: Brightens up the flavor and helps the fruit shine.
Vanilla Extract: Adds a warm, mellow note that ties everything together.
Egg (for egg wash): A simple egg wash gives the crust a golden, glossy finish.
Coarse Sugar (optional): Sprinkle it on top for a touch of crunch and sparkle.

Variations

Want to play around with flavors? Here are some fun twists:

Add a Hint of Spice: A pinch of cinnamon or ground ginger adds warmth and complexity.
Crumble Topping: Swap the top crust for a buttery oat crumble for extra texture.
Go All Strawberry Rhubarb: Skip the mixed berries and double up on strawberries for a classic combo.
Mini Pies: Make individual hand pies using the same filling and a muffin tin or cut-out pastry circles.

How to Make Rhubarb Berry Pie

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Roll out the bottom crust and fit it into a 9-inch pie dish. Place it in the fridge while you make the filling.

Step 2: Make the Filling

In a large mixing bowl, combine chopped rhubarb and berries. Add sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together gently until the fruit is well coated and the cornstarch is evenly distributed.

Step 3: Fill the Pie

Pour the fruit filling into the chilled crust. Dot with a few small pieces of butter if you like (optional but adds richness). Roll out the top crust and place it over the filling—either as a full top crust (with slits for steam) or as a lattice for a rustic look.

Step 4: Add the Egg Wash

Whisk the egg with a splash of water and brush it over the top crust. Sprinkle with coarse sugar if you’d like a little sparkle.

Step 5: Bake

Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F and bake for another 35–40 minutes, until the crust is golden brown and the filling is bubbly.

Step 6: Cool

Let the pie cool for at least 2–3 hours before slicing. This allows the filling to set properly and keeps it from running all over the place.

Pro Tips for Making the Recipe

Protect the Crust: Use a pie shield or foil to cover the edges halfway through baking to prevent over-browning.
Use a Baking Sheet: Place the pie on a parchment-lined baking sheet to catch any drips—this pie tends to bubble up!
Don’t Skip the Cooling Time: The filling needs time to set. If you cut too soon, it’ll be runny.
Thickening Matters: If you’re using frozen berries, add an extra tablespoon of cornstarch to account for the extra moisture.

How to Serve

This pie is best served slightly warm or at room temperature. Add a big scoop of vanilla ice cream for a creamy contrast to the tart filling, or a dollop of whipped cream if you prefer something lighter. It also pairs wonderfully with a hot cup of coffee or a cool glass of lemonade, depending on the season.

Make Ahead and Storage

Storing Leftovers

Store any leftover pie covered in the refrigerator for up to 4 days. You can leave it out for a few hours if serving the same day.

Freezing

Freeze the fully baked pie (cooled completely) tightly wrapped in foil or plastic wrap for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place slices in a 300°F oven for 10–15 minutes or microwave individual slices for 20–30 seconds.

FAQs

Can I use frozen rhubarb and berries?
Absolutely. There’s no need to thaw them first—just toss with the sugar and cornstarch as directed, but do increase the cornstarch slightly to absorb the extra moisture.

Why is my filling too runny?
This usually happens if the pie is cut too soon after baking or if not enough thickener was used. Make sure to let it cool fully and don’t skip the cornstarch.

What type of pie crust works best?
You can use a homemade butter crust, a store-bought rolled crust, or even puff pastry for a unique twist. The key is to keep it cold before baking so it stays flaky.

How do I make a lattice crust?
Cut your rolled-out top crust into strips, then lay half over the pie in one direction. Fold every other strip back halfway, then lay a new strip across and unfold the folded strips over it. Repeat in the opposite direction until you have a woven pattern.

Final Thoughts

This Rhubarb Berry Pie is a joyful, juicy dessert that’s as comforting as it is vibrant. With its irresistible mix of tart and sweet, wrapped in a buttery, golden crust, it’s sure to win over anyone who takes a bite. Don’t wait for a special occasion—go ahead and make it today!

Rhubarb Berry Pie Recipe