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With its not-too-sweet flavor and heaps of berries this Bumbleberry Pie is a refreshing way to welcome in summer. The bounty of the warmest season comes through in full force in this four-berry pie. With hints of lemon and vanilla, it’s a pie that will have everyone quiet with appreciation – that is, until the compliments come rolling in!
To start this pie you need to toss the fruit together with the sugar and flavorings and let it sit for a bit. There’s no need to cook the filling first, but it’s nice to let the flavors come together in the bowl before you add them to the pie crust.
The berries here are a mix of fresh and frozen for an easier time sourcing the ingredients. It also happens to save a bit of money, too. If you want to use all fresh feel free. You may need to drain some of the liquid after you add the berries to the bowl to keep things from getting soggy, but the flavor will be excellent with fresh berries as you might expect.
The four berry varieties make this pie so tasty. If you wanted to add some other types of berries to this pie you absolutely could. The combined flavor gives it Boysenberry-types taste anyways, so it’s a combination that can handle some adjustments if you want.
For the crust you need 2 of them. If you don’t want to use pre-made crusts you can find a great recipe to make yours from scratch right here.
Once you’ve filled the bottom crust with the luscious berry filling then it’s time for the best part (in my opinion): decoration! I took a tiny oval cookie cutter and cut out a design in the center of the crust. Then I took the cuts (and a few extras I made with the scrap dough) to add on top.
The glaze here is some heavy cream or you can use an egg wash if you like. It’s also the glue to hold on the little shapes. Then the last touch is to sprinkle some turbinado sugar on top.
To make sure this is baked to perfection and not too brown on top we are covering the pie foil halfway through baking. I have learned in my years of baking to protect the crust with some preventative foil for most pies and they turn out beautiful.
When this pie comes out of the oven you want to give it at least one hour to cool, two is better. Then serve this with some whipped cream or some vanilla bean ice cream.
This Bumbleberry Pie has the flavors of summer all wrapped up in a neat crust, brimming with flavor and color!
Bumbleberry Pie
Yield(s): Makes 8-12 pieces
1h 25m prep time
1h cook time
243 calories
Diet: Vegetarian
you're making mealtime meaningful.
For the crusts:
- 2 (9”) pie crusts
- 1/4 cup heavy cream
- 2 tablespoons turbinado sugar, for sprinkling
For the filling:
- 1 1/2 cups frozen strawberries, thawed and drained
- 1 cup frozen raspberries, thawed and drained
- 4 cups (2 pints) fresh blueberries
- 3/4 cup fresh blackberries
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cardamom
- 1/3 cup all-purpose flour, plus extra for flouring
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation
- Preheat oven to 375˚F. Roll bottom crust on floured work surface. Unroll bottom crust into a 9” pie pan then press down.
- In large bowl combine berries, sugar, cardamom, flour, lemon juice, lemon zest, vanilla, and salt. Allow to sit for 10 minutes.
- Add berry filling to bottom crust. Roll out top crust. Poke holes in top crust or cut out shapes before adding to bottom layer.
- Brush with cream and sprinkle on turbinado sugar. Bake for 30 minutes then cover with foil and bake for another 25-30 minutes. Remove from oven, uncover, and allow to cool for at least 1 hour. Best served with whipped cream or vanilla ice cream.
Recipe adapted from Broma Bakery.