Rebekah Campbell’s beloved rhubarb berry pie is a hit served hot or cold.
“A little cold slice of pie never hurts anybody,”says Rebekah Campbell. The New York-based photographer and director’s rhubarb berry pie is her favorite dinner party contribution while rhubarb is in season in the spring and summer. Those who are lucky enough to taste it often say it’s the “best pie they’ve ever eaten,” she shares. The sweet and tangy dessert is a crowd-pleaser during dinner parties served hot with “freezing cold vanilla ice cream.” It’s also a welcome treat the next day— “it’s incredible straight out of the fridge.”
Ingredients
- 1¼ cup all-purpose flour
- ¼ teaspoon fine sea salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- 3 to 4 tablespoons ice water, plus more as needed
- 3-4 cups of fresh berries.
- 2 cups sliced fresh rhubarb (about 1/4-inch thick)
- ⅔ cup granulated sugar
- ¼ cup cornstarch
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the berries, rhubarb, sugar and cornstarch. Mix well. The mixture will
start to turn thick and syrupy as it is stirred. I love taste testing here.
3. Roll out the pie crust (I make this first a few hours before, and keep it cool in the fridge), place
in a 9-inch pie plate buttered, trimming the edges.
4. Pour the berry and rhubarb mixture evenly in the crust.
5. Feel free to get crazy with your pie topping designs, have some fun with it. I love a criss cross
design or something playful is always fun.
6. Place the pie on a foil-lined baking sheet (to catch any drips), and bake for 70-75 minutes
until the streusel is golden and the filling is bubbling thick and syrupy. Cover the pie crust edges
halfway with foil or a pie crust shield to prevent over-browning, if needed.
7. Let the pie cool completely before cutting (the filling will thicken as it cools).
8. Serve with a scoop of vanilla ice cream. Enjoy and show off your skills at said dinner party.