Best 7 Rhubarb 3 Berry Pie Recipes

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Indulge in a delightful culinary experience with our remarkable Rhubarb 3-Berry Pie. This exceptional dessert combines the vibrant flavors of rhubarb with a medley of three berries: sweet strawberries, juicy blueberries, and plump raspberries. Perfectly balanced and bursting with freshness, this pie is a symphony of flavors that will tantalize your taste buds.

Our recipe collection features three variations of this delectable pie, each offering a unique twist to the classic. The first recipe introduces a traditional lattice crust, allowing you to showcase your culinary skills and create an aesthetically pleasing masterpiece. For those who prefer a simpler approach, the second recipe features a crumb topping, providing a delightful crunch with every bite. Lastly, the third recipe presents an innovative twist with a streusel topping, combining oats, flour, brown sugar, and butter for an irresistible crispy and sweet layer.

No matter which variation you choose, our Rhubarb 3-Berry Pie promises an unforgettable dessert experience. With its vibrant colors, tantalizing aroma, and explosion of flavors, this pie is guaranteed to be the star of any gathering. Gather your ingredients, preheat your oven, and embark on a delightful baking journey with our three exceptional Rhubarb 3-Berry Pie recipes.

Here are our top 7 tried and tested recipes!

BERRY-APPLE-RHUBARB PIE



Berry-Apple-Rhubarb Pie image

I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 19

2-2/3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 to 8 tablespoons cold water
FILLING:
2 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup sliced fresh or frozen rhubarb
1/3 cup all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1-1/2 cups plus 1 teaspoon sugar, divided
2 tablespoons butter
1 tablespoon 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

RHUBARB BERRY CHEESECAKE PIE



Rhubarb Berry Cheesecake Pie image

My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. -LeeAnn McCue, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Dash salt
1 graham cracker crust (9 inches)
TOPPING:
2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1/4 cup water
1 pint fresh strawberries, hulled and halved lengthwise
2 teaspoons lemon juice

Steps:

  • In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.

Nutrition Facts : Calories 435 calories, Fat 20g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 289mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.

RHUBARB BERRY PIE



Rhubarb Berry Pie image

Rhubarb berry pie! A perfect blend of tart rhubarb and the sweet blackberries.

Provided by Elise Bauer

Categories     Dessert     Blackberry     Pie     Rhubarb

Yield 8

Number Of Ingredients 9

1 1/2 cups sliced rhubarb
1/2 to 3/4 cup sugar (1/2 cup will yield a pie slightly on the tart side)
3 Tbsp quick-cooking tapioca
1 cup sliced strawberries
1 1/2 cups blackberries, boysenberries, or mixed berries (if you use frozen berries, first defrost them and then drain them of excess moisture)
1 Tbsp lemon juice
1/2 teaspoon vanilla
Dash of ground mace or nutmeg
1 pie dough recipe for top and bottom crust

Steps:

  • Roll out one pie dough and line the bottom of a pie pan: Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you prepare the fruit.
  • Preheat oven to 375°F
  • Roll out second ball of pie dough: If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust .

RHUBARB & 3 BERRY PIE



Rhubarb & 3 Berry Pie image

This delicious, sweet-tart pie was the result of not having enough strawberries to make a Strawberry-Rhubarb Pie. I added blueberries and raspberries to fill up my deep dish 9 inch pie pan.

Provided by vachefgrammy

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 refrigerated pie crusts, Pillsbury
1 1/2 cups sugar
1/3 cup cornstarch
1/4 cup flour
1/2-1 teaspoon cinnamon
1 -2 tablespoon lemon juice
2 cups rhubarb, rinsed and sliced in 1/2 inch pieces
3 -4 cups strawberries, rinsed, de-capped, and sliced
1 cup raspberries, rinsed and drained
1 cup blueberries, rinsed and drained
2 tablespoons butter, diced small
1 egg, beaten slightly
1 -2 tablespoon water
coarse sugar

Steps:

  • Preheat oven to 425 degrees (to lower to 375 degrees after pie bakes for 15 minutes.
  • Remove crusts from refrigerator and let them come to room temperature.
  • Line pie pan with crust as directed for a 2 crust pie on the Pillsbury box.
  • In a large bowl or pot, add rinsed and well drained blueberries, raspberries, sliced strawberries, and rhubarb. (6-7 cups total.).
  • In a medium bowl whisk together the sugar, cornstarch, flour, and cinnamon.
  • Pour sugar mixture onto berry mixture. Add lemon juice. Fold together gently but thoroughly and set aside to blend for 15 minutes. Stir again and pour into deep dish glass pie pan.
  • Dot top of filling with small butter cubes. Top with second crust that has been brushed with egg and water mixture and sprinkled with coarse sugar.Make sure to cut air holes to allow steam to escape.
  • Place on a pizza or cookie pan to catch drips. Place in oven on middle rack. Bake at 425 degrees for 15 minutes; then lower temperature to 375 degrees for 45-50 minutes more. Top with aluminum foil if crust browns too fast.
  • Remove from oven and let cool for at least an hour before serving. Serve with ice-cream or whipped cream or a glass of ice-cold milk.

Nutrition Facts : Calories 452.7, Fat 14.9, SaturatedFat 5.6, Cholesterol 30.9, Sodium 217.1, Carbohydrate 77.3, Fiber 4.6, Sugar 44.6, Protein 4.7

BERRY RHUBARB PIE



Berry Rhubarb Pie image

This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.

Provided by Susan Gills

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 14

1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
¾ cup white sugar
¼ cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 ½ tablespoons half-and-half cream
2 tablespoons white sugar

Steps:

  • To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
  • To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
  • Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 53.8 g, Cholesterol 12.5 mg, Fat 22.3 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 324.8 mg, Sugar 23.9 g

3 BERRY PIE



3 Berry Pie image

I had wild black raspberries which aren't as sweet and didn't add any more sugar. This tasted a lot like the black berry cobblers my grandmother used to make.

Provided by Cheesehead

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 cup strawberry, sliced
1/2 cup sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups blueberries
1 (9 inch) double crust pie crusts

Steps:

  • Mix sugar and cornstarch. Add berries and gently toss.
  • Line crust in pie pan. Put berry mixture in, top with remaining crust and crimp edges. cover edges with strips of foil.
  • Bake at 375ºfor 25 minutes. Remove foil from edges and bake 20-30 minutes more.

Nutrition Facts : Calories 334.2, Fat 15.9, SaturatedFat 3.9, Sodium 244.9, Carbohydrate 45.6, Fiber 3.8, Sugar 17.5, Protein 3.6

Tips:

  • Choose the right rhubarb. Look for firm, bright-red stalks with minimal blemishes. Avoid rhubarb with wilted or yellowed leaves.
  • Prepare the rhubarb properly. Trim the ends of the rhubarb stalks and remove any leaves. Cut the rhubarb into 1-inch pieces.
  • Use a variety of berries. This recipe calls for three different types of berries: strawberries, blueberries, and raspberries. You can use any combination of berries that you like.
  • Don't overcook the filling. The filling should be thick and bubbly, but not too thick or pasty.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

This rhubarb 3-berry pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb and sweet berries is a classic flavor combination that is sure to please everyone. Serve this pie with a scoop of vanilla ice cream or whipped cream for a truly special treat.

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