Old Fashioned Rhuberry Pie
Celebrate the perfect balance of tart and sweet with this Old Fashioned Rhuberry Pie, a nostalgic dessert that brings together tender rhubarb and a medley of juicy berries nestled in a flaky, homemade double crust. This classic pie features a rich blend of strawberries, blueberries, and raspberries, beautifully complemented by a hint of cinnamon and vanilla for a warm, aromatic finish. The golden crust, brushed with an egg wash and optionally sprinkled with coarse sugar, adds a delightful crunch to every bite. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is a timeless treat ideal for family gatherings, seasonal celebrations, or any dessert lover craving comfort food. Easy to prepare yet undeniably impressive, this rhubarb-berry pie is destined to become a cherished favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, chilled and diced
- 6 tablespoons Ice water
- 2 cups Fresh rhubarb, chopped
- 2 cups Mixed berries (strawberries, blueberries, raspberries), fresh or frozen
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 1 unit Egg, beaten (for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large bowl, whisk together the flour, 1 tablespoon of sugar, and salt.
Cut in the chilled, diced butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Add the ice water 1 tablespoon at a time, mixing just until the dough comes together. Avoid overmixing.
Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
While the dough is chilling, preheat your oven to 375°F (190°C).
In a medium bowl, combine the chopped rhubarb, mixed berries, granulated sugar, cornstarch, vanilla extract, and cinnamon. Toss gently until evenly coated.
Roll out one of the chilled dough discs on a floured surface, about 1/8-inch thick, and transfer it to a 9-inch pie pan.
Fill the pie crust evenly with the rhubarb-berry mixture.
Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut small slits on top to release steam.
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely on a wire rack before slicing. This helps the filling set.
Nutrition Facts
Calories |
4082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 536.6 g | 195% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 251.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 457 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
