Tangy-sweet rhubarb berry pie with a beautiful lattice crust is the perfect dessert for Pie Day, or any summer day.
Happy Pie Day! Each year, I host a blog event for pie on Pie Day, and invite several other food bloggers to post their favorite pie recipes, too.
You’ll find links to the other pie recipes at the bottom of this post; I hope you’ll visit them!
If you’ve just woken up from a long coma (I kid, I kid), Pie Day is a play on Pi Day. Pi (π) is a mathematical constant, the ratio of the circumference of a circle in relation to its diameter. I hope I’m not bringing back math class nightmares. Pi is an infinite decimal number, but it’s mostly known by its first three digits: 3.14.
While ice cream will always be my number one dessert, pie is quite awesome in its own right. I love the flaky pastry, which can hold any number of filling combinations!
Pie dough is a bit finicky to make by hand. You want to work it as little as possible to keep it tender, and it also has to stay cold to keep it flaky. I like to make my dough in a food processor.
This recipe includes a top crust. I love pie crust, so for me, the more crust on a pie, the better! The style of the upper crust doesn’t matter much, so if you don’t want to attempt a lattice, feel free to just roll out the second crust and place it on top of the filling — just remember to cut some slits in the top crust for steam to vent.
Rhubarb is a fruit that is in season from April through June. The stalks are the only edible part. When raw, the stalks are sour, but baking makes them a bit sweeter (but still tangy). If you can’t find fresh rhubarb, look for frozen sliced rhubarb in the freezer section. Thaw the fruit before baking.
Combining the fruit with the sugar will extract a lot of juice. If you don’t like soggy fruit pies, feel free to drain off the accumulated juices before spooning the fruit into the crust. I did, and the pie still came out very juicy.
For the crust
- 2 pie crusts, storebought or homemade
For the filling
- 12 oz sliced rhubarb (thawed if frozen)
- 1 lb mixed berries (blackberries halved, and strawberries hulled and quartered)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp kosher salt
For the egg wash
- 1 large egg
- 1 tbsp water
- Place a baking sheet in a cold oven, and preheat to 400 degrees.
- Combine the filling ingredients, tossing gently to coat all of the fruit. Set aside.
- Roll out one of the pie crusts to about 10 to 11 inches. Carefully transfer to a 9-inch pie plate.
- Roll out the second pie crust to about 10 inches. Use a pizza cutter or pastry wheel to cut the dough into 1/2-inch strips.
- Spoon the filling into the pie crust. Take two of the longest strips from the second pie crust, and place them in an X-shape on top of the filling.
- Add more strips to either side of the first two strips (weaving under and over if desired) until you've covered all of the filling.
- Whisk together the egg and water. Use a pastry brush to gently brush the egg wash all over the pie crusts, including under where the strips meet the lower crust, and use a fork to crimp the edges. Trim off any excess crust.
- Place the pie plate on the preheated baking sheet in the oven. Bake for 20 minutes at 400 degrees, then lower the oven temperature to 350 and bake another 40 minutes, or until the crust is fully baked and the filling is bubbly.
- Cool to room temperature, then slice and serve. d
Adapted from Bon Appetit
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Nutrition Information:Yield: 8 servings Serving Size: 1 slice
Amount Per Serving: Calories: 351 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 23mg Sodium: 340mg Carbohydrates: 58g Fiber: 5g Sugar: 30g Protein: 4g
More Pie Day Recipes
- 4 ingredient Lemon Ice Box Pie by Creative Southern Home
- Brownie Pie by Hezzi-D’s Books and Cooks
- Carrot Pie by Savory Moments
- Grapefruit Pie by Kate’s Recipe Box
- Kentucky Pie by For the Love of Food
- Key Lime Pie by Simply Inspired Meals
- Lucky Lemon Pie by The Spiffy Cookie
- Mexican Chicken Pie by Karen’s Kitchen Stories
- Mini Sheperd’s Pies by Cheese Curd In Paradise
- Mushroom Galette by Caroline’s Cooking
- Sky High S’mores Pie by Food Above Gold
- Spaghetti Pie by A Day in the Life on the Farm
- Tourtière Landaise (Apple and Armagnac Phyllo Pie) by Culinary Adventures with Camilla
- Virginia Pecan Pie by My Catholic Kitchen
- Zesty Tomato Pie by Cindy’s Recipes and Writings