Berry Rhubarb Pie Recipe -
Berry Rhubarb Pie Recipe

Berry Rhubarb Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2008

My favorite pie on the planet is a Strawberry Rhubarb Pie I've been making for probably 40 years and look forward to every spring. So making this pie was a real departure, and I only did so because I got a little carried away with my market's sale on berries. What a treat! I used 2 c. rhubarb, 2 c. raspberries, and a cup of blueberries, and simply added a tad more sugar and flour to compensate for the extra amount of berries. There is no need to start this the night before--just let the berries and rhubarb sit in the sugar/flour mixture until they start to release their juices, stirring every so often. Because rhubarb and raspberries are tart I omitted the lemon juice and was glad I did. I didn't bother with melting the butter, just dotted it with a little butter before slipping on the top crust. For those who are not big fans of rhubarb this may be a good recipe, as the rhubarb flavor is subtle. Rhubarb lovers might want to add more! Either way, this is a beautiful, jewel-toned pie that perfectly showcases the flavors of the season.

Most Helpful Critical Review
Aug 29, 2002

The pie was good, however, it was too tart for the kids and takes 2 days to make, since you have to soak the berries overnight.

Nov 09, 2003

Excellent! I took the other reviewers' suggestions and added more filling (including strawberries), and it came out fantastic. Maybe slightly too runny - next time I will spoon the fruit into the pie instead of pouring the fruit and juices.

May 29, 2005

I used blueberries, raspberries, strawberries, and rhubarb. All-in-all it turned out very yummy. I used about 8 cups of fruit, so I doubled the flour and used about 1 1/4 c. sugar. I usually don't make berry pies and have learned my lesson to let it sit overnight before cutting it. I couldn't help myself, cut into it warm and it was VERY runny - but the next morning it was all set up, so I think I had about the right measures of flour and sugar.. Just didn't have the patience to wait to eat it!!! The crust is perfect. I will use that recipe again for other pies. It's just the right mix of crunchy and flaky.

Jan 25, 2003

Very tasty! I found the filling to be a bit skimpy, I double it. Great crust!

Apr 14, 2004

I made this for Easter, and it was FANTASTIC! I used frozen fruit--I forgot to buy raspberries, so I just used equal amounts of rhubarb and blackberries. It was tart and sweet: a perfect combination. I didn't want to hassle with making pie crust, so I just used a Pillsbury crust and it was still wonderful. Don't let the two day prep time deter you; it takes so little time each day that it isn't worth worrying about. Also, other than the raspberries, I followed the recipe exactly and I didn't have problems with it not filling a 9-inch pie plate or being too runny. Try it and enjoy!

Nov 09, 2003

This was really good. I used a fresh rhubarb and a frozen berry mix with blueberries, raspberries, blackberries, and strawberries. It was a big hit on Mother's Day.

Apr 15, 2011

This was THE most incredible pie I have ever had. To make it even easier I used the Pie Crust III recipe (also allrecipes - and AMAZING): I also believe the Pie Crust III recipe prevented the "runny" issues another reviewer had, since it's a substantial, chewy crust that can hold those yummy juices. For the crust, I followed the tips from reviewers (added 2 tsp sugar, 1 tsp salt, and made 1.5 x the dough). I'll second the pie reviewer who said you don't need to let it sit overnight (maybe 2 hours) but I DID add the lemon juice/butter and was VERY glad - it added the perfect tang, just make sure you use fresh lemon juice (not bottled). Seriously. This is a slice of heaven. I didn't even care for ice cream with it because I didn't want ANYTHING detracting from the perfect tang of the berries and the flaky perfect texture of the sweet crust. MAKE THIS PIE!!!


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  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 53.8 g
  • 17%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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