Two Berry Rhubarb Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1, 9-inch, pie
A classic, buttery double crust pie filled with vibrant rhubarb paired with raspberries and blueberries.
  • Pie Dough (makes 2 crusts):
  • 3 cups all-purpose flour
  • 2 teaspoons sugar
  • 1½ teaspoons kosher salt
  • 10 ounces (1¼ cups) very cold unsalted butter cut into pieces
  • ¼ - ½ cup ice water
  • Pie:
  • 1 recipe all-butter pie dough
  • 1 lb rhubarb cut into pieces
  • 8 oz raspberries
  • 8 oz blueberries
  • 1 cup sugar (use vanilla sugar if you have it)
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • Egg Wash:
  • 1 large egg
  • 1 tablespoon milk
  1. Begin by making the pie dough. Combine the flour, sugar, and salt in the bowl of a food processor, pulse to combine. Add about ⅓ of the butter and pulse until the butter is completely incorporated. Add the remaining ⅔ butter and pulse until you get a pebbly texture with some fine bits and some chunky bits of butter. Gradually pulse in the water a few tablespoons at a time, until the dough is just moistened--it will still appear sandy but should clump together when pinched. Turn the dough out onto a floured surface and press together to form a ball. Cut the dough ball in half and wrap each half in plastic, forming a flat disc out of each as you wrap. Chill for at least 1 hour, to overnight. You can make the dough up to a month in advance, just wrap well and freeze. Refrigerate overnight to defrost.
  2. For the pie:
  3. Roll out both pie dough discs into a round ⅛ inch thick and about 10-12 inches in diameter. Fit one disc of the dough into a 9-inch pie plate, leaving any excess dough as an overhang for the time being, and refrigerate until ready to fill. Cut vents using a sharp knife or small cookie cutter in the center of the remaining disc and place onto a floured baking sheet and set to the side.
  4. In a large mixing bowl combine the rhubarb, raspberries, blueberries, sugar, cornstarch, lemon juice, and lemon zest, stirring gently to combine. Add the fruit mixture to the prepared pie plate , cover with the second disc of dough, trim the shaggy edges of the dough leaving about an inch to fold over and crimp. Make an egg wash by whisking the egg and milk together until well combined. Cut out decorative shapes from the dough trimmings, if you want, and affix to the pie using the egg wash. Brush the entire top of the pie with the egg wash. Refrigerate the entire pie until the top of the pie dough is firm.
  5. Meanwhile, preheat the oven to 400°F.
  6. Once the oven has preheated and the dough is firm, bake the pie (on top of a sheet pan to catch any drips) for at least 1 hour, until golden on top and the fruit filling is bubbling all the way through the center. This can take up to 1½ hours or more. Remove the pie from the oven and cool completely before cutting (this will take several hours, be patient!).
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