Triple Berry Rhubarb Pie
Ingredients
The filling
-
3
cups
triple berry blend, fresh or frozen
-
2
cups
sliced rhubarb
-
⅔
cup
granulated sugar
-
¼
cup
cornstarch
The streusel
-
¾
cup
all-purpose flour
-
⅓
cup
packed light brown sugar
-
6
tablespoons
cold butter
The crust
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix the berries, rhubarb, sugar, and cornstarch until thick and syrupy.
- Roll out the pie crust and place it in a 9-inch pie plate, trimming and fluting the edges.
- Pour the berry and rhubarb mixture evenly into the crust.
- In a small bowl, combine flour and brown sugar, then cut in the cold butter until crumbly.
- Sprinkle the streusel topping evenly over the pie, avoiding the edges of the crust.
- Place the pie on a foil-lined baking sheet and bake for 70-75 minutes until the filling is bubbling and the streusel is golden.
- Let the pie cool completely before cutting to allow the filling to thicken.
Nutrition Facts (estimated)
Servings
8 servings
Calories
270
Total fat
9g
Total carbohydrates
48g
Total protein
2g
Sodium
73mg
Cholesterol
23mg
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