Description
A delightful, tangy-sweet pie made with fresh rhubarb and a mix of berries, perfect for spring and summer gatherings.
Ingredients
- 2 cups rhubarb, chopped
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 double pie crust (homemade or store-bought)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine rhubarb, berries, sugar, cornstarch, cinnamon, lemon juice, and salt. Mix well and let sit for 10 minutes.
- Roll out one pie crust and place it into a 9-inch pie pan.
- Pour the fruit filling into the crust and dot with butter.
- Cover with the top crust, crimp edges to seal, and cut slits for steam to escape. Alternatively, use a lattice top.
- Brush the top crust with beaten egg and sprinkle with coarse sugar, if using.
- Bake for 20 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until crust is golden and filling is bubbling.
- Let cool completely before serving to allow filling to set.
Notes
- Use fresh or frozen berries, but thaw and drain frozen berries first.
- Place a baking sheet under the pie to catch any drips.
- Pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.