What is Bumbleberry Pie?

Bumbleberry Pie

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

Wash the berries and slice the strawberries. Mix them gently together.
Fruit for Bumbleberry Pie
Mix the flour, sugar, cinnamon and lemon zest and gently add it to the berries.
Fruit and flour mixture for Bumbleberry Pie
Make the pastry and roll out the bottom crust. Add the berry mixture and then dot with the butter and drizzle on the whipping cream.
Bumbleberry Pie - bottom crust and filling
Moisten the edge of the bottom crust with the cream/water mixture. Roll out the top pastry; then roll the pastry over the rolling pin and then unroll it over the bottom crust. Pinch the edges together in a fluting design. Cut a "B" for Bumbleberry in the middle and then make some additional slashes to let the steam escape. Moisten the top with a tiny bit of the cream/water mixture. Sprinkle the 1/2 tsp of sugar over the moistened top crust.
Bake at 400 deg F for 10 minutes. Reduce the heat to 350 deg F and continue to cook for another 45 minutes or until the filling starts to bubble through the slits and the pastry is nicely browned.
Bumbleberry Pie
Delicious on it's own or with a scoop of vanilla ice cream.

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.

 

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