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Bumbleberry Pie Recipe

Bumbleberry Pie Recipe photo by Taste of Home

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This pie recipe makes one of the flakiest crusts ever. The filling is also delicious with the different berries and rhubarb. This pie is sure to impress.—Suzanne Alberts, Onalaska, Wisconsin

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Bumbleberry Pie Recipe

Prep: 20 min. + chilling Bake: 1 hour + cooling

Yield: 6-8 Servings

20 60 80

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter
1/4 cup cold water
FILLING:
1 medium tart apple, peeled and diced
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice

Directions

In a small bowl, combine the flour, salt and sugar. Cut in butter until mixture ensembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate.
In a large bowl, combine the filling ingredients; pour into crust. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.
Bake at 400° for 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 449 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 528 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Bumbleberry Pie in Country Extra May 2003, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Bumbleberry Pie

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Reviewed on Jun. 14, 2011 by mommyofthecutest3

This was the best Bumbleberry Pie Recipe I have ever made. I had lots of people over and everyone wanted more pie after it was all gone. Next time I will make 2 :)

Reviewed on Nov. 23, 2008 by T. Bone

THIS IS THE BEST PIE! My husband and I had it in BC, Canada years ago and then we saw the recipe in this magazine from the restaurant where we had it. When ever I make it all want the recipe and LOVE it. You must make it!!!