Sweet Berry Rhubarb Dream Pie (Printer-Friendly)
A vibrant mix of berries and tart rhubarb beneath a golden, buttery oat crumble. Perfect summer dessert served warm or at room temperature.
# What You'll Need:
→ 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
# How-To Steps:
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 granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss gently until all the fruit is evenly coated, then set aside to macerate.
03 - 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 and pouring any accumulated juices over the top.
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 - Scatter 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 topping is deep golden brown and the filling is visibly bubbling around the edges. If the crumble begins to darken too quickly, loosely tent the top 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. Serve warm or at room temperature, optionally accompanied by vanilla ice cream or fresh whipped cream.
# Expert Hints:
01 -
- The crumble topping gets beautifully golden and crunchy while the fruit underneath turns into a bubbling, jammy pool that rivals any bakery pie you have ever tasted.
- It works with whatever berries you have on hand, so you never need to stress about finding the exact mix.
02 -
- If you pull the pie out before the filling is visibly bubbling, it will not set properly and you will end up with a delicious but very runny slice.
- Tenting loosely with foil after about 30 minutes of baking prevents the crumble from browning too much while the fruit finishes cooking underneath.
03 -
- Freeze the assembled unbaked pie tightly wrapped in foil for up to three months, then bake it directly from frozen, adding about 15 extra minutes to the baking time.
- Tossing the fruit with cornstarch just before filling the crust, rather than letting it sit, prevents the juices from pooling at the bottom and making the crust soggy.