Bumbleberry Pie is a pie made with at least three kinds of berries and may also include apple or rhubarb.
This version of Bumbleberry Pie is made with 2 cups of raspberries and blueberries and 1 cup of sliced strawberries. The rule of thumb for a 9 inch pie plate is to use 5 cups of fruit mixture, and you can vary it to suit what you have on hand.
I still love my Crisco pastry recipe and have included it as well.
Yummy!
Bumbleberry Pie
Ingredients
- 2 Cups blueberries
- 2 Cups raspberries
- 1 cup strawberries (sliced)
- 1/3 cup all purpose flour
- 1/3 cup white sugar
- 1/2 Tsp ground cinnamon
- 1 Tsp grated lemon rind
- 4 Tbsp whipping cream (may substitue with half and half)
- 2 Tbsp butter
- 2 Tbsp milk or cream with 1 tbsp water (to moisten the edges between the top and bottom crust and to moisten the top crust)
- 1/2 Tsp white sugar (to sprinkle over the moistened top crust.)
- 1 pastry recipe for 9 (see my Crisco recipe)
Directions
Crisco Pastry
Serves | enough for a double-crust pie |
Ingredients
- 2 Cups all purpose flour
- 1/4 Tsp salt
- 1 cup Crisco shortening
- 4 Tbsp water
Directions
Measure the flour and salt into a large mixing bowl. Add the shortening and cut it in using a pastry cutter or two knive cutting together until the flour/shortening mixture resembles pea sized pieces | |
Mix in the water and stir with a fork, just until all the ingredients are clinging together. Do not over mix or the pastry will be tough. | |
Flour the top of your counter and around the sides of your rolling pin. Draw together about 1/2 of the pastry mixture and liberally sprinkle with flour. Pat into a circle about an inch thick and then roll it out to about 1/4 of an inch thick. | |
At this stage, you can either cut the dough into circles to fit into tart tins or use this half of the recipe to fill the bottom of a 8 - 10 inch pie plate. If you are making tarts, you can probably re-roll the scraps one or two more times and then the remaining pastry will be too tough to work with. Repeat with the second half of the pastry. | |
Pastry needs to be baked at a high temperature (400 deg F) for at least 10 minutes for pies that are then reduced to about 350 deg F until the filling is cooked or for tarts you may continue to cook at 400 deg F for about another 5 minutes to cook the centre and finish the cooking of the pastry. |