Before Summer winds down, I had to get this recipe out. You can obviously make this beautiful pie year round, but since it’s filled with every berry out there I especially love making it when the fruit is in season.
My first attempt at this pie was almost a decade ago, when I had just started baking. And it has remained in my “Favorites” repertoire ever since. The crust is fool proof, very forgiving, and incredibly tasty. That buttery crust, paired with both sweet and tart fruits, is a pairing I will never tire of. I usually save this one for extra special occasions, like when we had family and friends over for the Fourth this year. But I also wouldn’t be too upset to snack on this pie over any ol’ weekend.
And I’ll save you Google search, “bumbleberry” isn’t an actual thing. But after tasting this pie you’ll wish was!
Bumbleberry Pie
Equipment
- Food Processor
- 9-inch Pan
Ingredients
Classic Pie Dough
- 3 c. all purpose flour
- 2 tsp. sugar
- 3/4 tsp. salt
- 1/2 c. unsalted butter, cut into cubes
- 1/2 c. shortening, butter flavored
- 2 tsp. lemon juice
- 4 to 8 tbsp. ice water
Bumbleberry Filling
- 1/2 c. cranberries, fresh or frozen
- 2 apples, shredded (skins on)
- 2 c. raspberries, fresh or frozen
- 2 c. blueberries, fresh or frozen
- 1 c. strawberries, chopped
- 1 c. rhubarb, diced
- 1 c. sugar
- 2 tbsp. all purpose flour
- 1 tbsp. cornstarch
- Heavy whipping cream, for brushing
- Sugar, for dusting
Instructions
- For the crust, place flour in food processor. Add sugar and salt and process for 20 seconds to combine. Add butter and shortening and pulse until crumbly. Drizzle lemon juice and ice water on top. Turn on processor for 15 seconds or until mixture holds together.
- Turn out dough onto lightly floured work surface. Knead gently for a few seconds until dough is smooth. Seperate the dough in half and pat into two flattened disks. Wrap well in plastic and chill dough for 1 hour or overnight.
- When ready to make the pie, preheat oven to 425ºF. Remove dough from refrigerator. Between two sheets of plastic wrap, roll out both disks of dough to fit a 9-inch pan. Place one piece of dough in pan, leaving excess dough to crimp crust later.
- In a large bowl, add cranberries, apples, raspberries, blueberries, strawberries, and rhubarb. Add sugar, flour, and cornstarch, and stir to thoroughly and evenly coat fruit. Place fruit in prepared pie crust, making a mound in the middle.
- Place second piece of rolled out dough over fruit. Crimp crust as desired. Make air vents with paring knife. Brush pie top and crust with milk and dust with sugar.
- Bake 20 minutes. Reduce oven temperature to 350ºF. Bake another 20 to 25 minutes or until fruit juices are bubbling out of vents in piecrust. Let cool on wire rack before serving.
Notes
- The plastic wrap trick is something I’ve been doing for years. I always got so frustrated when the dough would stick to the rolling pin and rip my crust, so I tried this out and never looked back!
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