@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/bumbleberry-pie/#recipe
headline
nameBumbleberry Pie
descriptionThe flavor of summer!
urlhttps://12tomatoes.com/bumbleberry-pie
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. Preheat oven to 375˚F. Roll bottom crust on floured work surface. Unroll bottom crust into a 9” pie pan then press down.
  2. In large bowl combine berries, sugar, cardamom, flour, lemon juice, lemon zest, vanilla, and salt. Allow to sit for 10 minutes.
  3. Add berry filling to bottom crust. Roll out top crust. Poke holes in top crust or cut out shapes before adding to bottom layer.
  4. 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.
The flavor of summer!
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Wheat, Milk, Gluten, Citrus, Wheat, Milk, Gluten, Citrus

Recipe adapted from Broma Bakery.

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Bumbleberry Pie

Four types of berries combine to give this Bumbleberry Pie a unique flavor that reminds us why summer is the best season of all.

Bumbleberry Pie

4.3 from 3 votes
Cuisine: American
Servings: Makes 8-12 pieces
Calories: 243kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. Preheat oven to 375˚F. Roll bottom crust on floured work surface. Unroll bottom crust into a 9” pie pan then press down.
  2. In large bowl combine berries, sugar, cardamom, flour, lemon juice, lemon zest, vanilla, and salt. Allow to sit for 10 minutes.
  3. Add berry filling to bottom crust. Roll out top crust. Poke holes in top crust or cut out shapes before adding to bottom layer.
  4. 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.