Berry Rhubarb Pie

Berry Rhubarb Pie

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"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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servings 427 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


  1. 100 Ratings

Most helpful positive review

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 beca...

Most helpful critical review

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.

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Least positive

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 beca...

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 th...

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 ...

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

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 combi...

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.

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 ...

Great flavor. Follwed the recipe exactly (except for using a Pillsbury crust) and it tasted great. However, as some of the other reviews said it was a bit too runny. I imagine it all depends ...

This pie was awesome. I had a bunch of fruit that I wanted to use and a garden full of rhubarb so I ended up using around 6 or 7 cups of strawberries, cherries, raspberries, rhubarb, and apples ...

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