Description
A delightful pie that combines tart rhubarb with sweet strawberries and blueberries, wrapped in a flaky crust.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 prepared pie crust
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the rhubarb, strawberries, blueberries, sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Let sit for 15 minutes.
- Roll out the pie crust and place it in the pie pan, letting the edges hang over.
- Pour the berry mixture into the crust evenly.
- Cover with a second crust or create a lattice pattern.
- Brush the crust with the egg and milk mixture.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 25-30 minutes.
- Let the pie cool before serving.
Notes
For a vegan option, use almond milk for the egg wash. You can also substitute the cornstarch with arrowroot powder.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pie, dessert, rhubarb, mixed berries, spring recipes, homemade pie