Classic Berry Rhubarb Pie

Name: Classic Berry Rhubarb Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 2 1/2 cups all-purpose flour (spooned and levelled); 1 cup unsalted butter (cold, diced); 1 tsp salt; 1/4 cup ice water; 2 cups rhubarb (chopped); 2 cups mixed berries (fresh or frozen); 1 cup granulated sugar; 1/4 cup cornstarch; 1 tbsp lemon juice (freshly squeezed); 1 tsp vanilla extract

90 min 8 slices Medium

All Recipes

A delightful mix of tangy rhubarb and sweet berries, encased in a flaky crust.

Prep

30 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

There’s nothing quite like the combination of sweet and tart that you get with a Berry Rhubarb Pie. The tangy rhubarb balances perfectly with the sweetness of mixed berries, creating a dessert that is both refreshing and comforting. This version of the pie is perfect for those who appreciate traditional yet vibrant flavours. The flaky crust, filled with a juicy, fruity filling, makes it an ideal dessert for any occasion, whether it's a family gathering or a casual weekend treat. Whether you're a seasoned baker or a beginner, this recipe is approachable and rewarding. It brings a taste of summer to your table, no matter the season.

Instructions

Prepare the pie dough

In a large bowl, mix flour and salt. Add diced butter and blend with a pastry cutter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough holds together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.

Pro tip: Chilling the dough helps prevent shrinkage during baking.

Preheat the oven

Preheat your oven to 200°C (400°F).

Prepare the filling

In a large bowl, combine rhubarb, berries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed and set aside.

Pro tip: If using frozen berries, thaw and drain excess liquid to prevent a soggy pie.

Roll out the dough

On a floured surface, roll out one dough disc to fit a 9-inch pie pan. Transfer to the pan, trimming excess dough from the edges.

Pro tip: Use a rolling pin to help move the dough easily.

Assemble the pie

Pour the filling into the prepared crust. Roll out the second dough disc and place over the filling. Crimp the edges to seal and cut slits for steam to escape.

Pro tip: Brush the top crust with milk for a golden finish.

Bake the pie

Place the pie on a baking sheet and bake in the preheated oven for 50-60 minutes, until the crust is golden brown and filling is bubbly. Let cool before serving.

Pro tip: Cover the edges with foil if they brown too quickly.

💡

Tips & Tricks

Use fresh or frozen rhubarb and berries for convenience.
Chill your pie dough for at least 30 minutes before rolling.
Sugar can be adjusted based on the tartness of rhubarb.

Frequently Asked Questions

How do I store berry rhubarb pie?

Store berry rhubarb pie in the refrigerator for up to 3 days. Cover with plastic wrap to maintain freshness.

Can I use frozen berries in berry rhubarb pie?

Yes, you can use frozen berries. Thaw them first and drain any excess liquid to prevent a soggy pie.

How many calories are in a slice of berry rhubarb pie?

A slice of berry rhubarb pie contains approximately 350 calories.

What is the best way to serve berry rhubarb pie?

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Can I make berry rhubarb pie ahead of time?

Yes, you can prepare the filling and dough separately and store them in the refrigerator for up to 2 days before assembling and baking.

What can I use as a thickener in berry rhubarb pie?

Cornstarch is an excellent thickener for berry rhubarb pie, providing a clear, glossy finish to the filling.

Serving Suggestions

Serve your Berry Rhubarb Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Leftovers can be stored in the fridge for up to 3 days. To make ahead, prepare the filling and dough separately, storing them in the refrigerator for up to 2 days before baking.

Nutrition per serving

350

Calories

Protein

15g

Fat

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