Place a baking sheet on the bottom rack of your oven and another in the center of your oven. This will prevent any filling from spilling over.
Add all of the ingredients for the Berry-Rhubarb Pie to a bowl, except for the pie crust. Mix to combine.
Pour the filling into the pie crust.
Add all of the ingredients for the crumb topping to a bowl and mix to combine. It should be slightly sandy and resemble pebbles.
Sprinkle the crumb topping all over the top of the pie.
Bake your pie for a total of 45 minutes. At the 25–30-minute mark check the color to make sure it is golden brown. Lightly cover the top of the pie with foil and allow it to finish baking.
Let the pie cool for one hour and then allow it to refrigerate for 8 hours before cutting and serving.
Enjoy!
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Notes
This same mixed berry pie recipe can be made with a pie crust topping instead of the crumble topping. You will need two pie crusts if you decide to top this off with a pie crust.