A bumbleberry pie may not be your first choice when ordering from a diner’s pie case, but it really should be—especially if you’re a berry pie lover. With a flaky crust and a wonderfully colorful filling, it’s one of our best pie recipes, and is sure to become your new favorite.
What is bumbleberry pie?
So, what’s with the name? First things first: A bumbleberry is not a type of berry. Instead, this term describes a tasty mixture of multiple berries in a pie (or in other mixed-berry recipes). Bumbleberry pie usually includes raspberries, blueberries and strawberries. Other fruits, like apples or blackberries, are sometimes added to the mixture. Tart rhubarb is also a common addition.
It’s the perfect way to mix and match according to your taste, or to use up a variety of leftover fresh fruit when you don’t have enough of one to make a full pie. This juicy, berry-packed pie is the perfect vehicle for a scoop of ice cream or a dollop of whipped cream.
Ingredients for Bumbleberry Pie
- Flour: All-purpose flour adds structure to the butter pie pastry and thickens the filling.
- Butter: When you make pie crust, use cold butter to ensure the proper texture. If you prefer, you can make a crust with shortening (see the variation below).
- Raspberries, blueberries and strawberries: Just about all fruit pies taste better with fresh fruit. However, you can use frozen raspberries, blueberries or strawberries if you prefer. Thaw and drain frozen berries before using them. For strawberries, make sure they’re sliced.
- Apple: Just one peeled and diced apple is added to this recipe for a bit of tart flavor to pair with the berries. The best apple to use would be a Granny Smith or another tart, crisp variety. You can fully omit the apple, if preferred.
- Rhubarb: While not a berry or even fruit, rhubarb adds great texture and balances the flavor of the sugar and sweet berries.
- Sugar: Berries are flavorful on their own, but a bit of granulated sugar adds a touch of sweetness and helps the fruit release their juices.
- Lemon Juice: Lemon juice balances out the berries and sugar, brightening the pie’s overall flavor. It doesn’t make the fruit mixture sour or bitter.
Directions
Step 1: Make the pie crust
In a small bowl, combine the flour, salt and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for one hour, or until the dough is easy to handle.
Editor’s Tip: You can also use a food processor to cut the butter into the flour. Simply add everything to a food processor and pulse until you get pea-sized crumbs.
Step 2: Form the pie crust
Preheat the oven to 400°F. On a lightly floured surface, roll out half of the dough to fit a 9-inch pie plate. Transfer the crust to the pie plate, and trim the crust to 1/2 inch beyond the edge of the plate.
Step 3: Prep the fruit
In a large bowl, combine the diced apple, rhubarb, raspberries, blueberries, strawberries, sugar, flour and lemon juice. Pour the filling into the crust.
Editor’s Tip: Flour helps the fruit and juices firm up. You can use cornstarch instead, just reduce the amount to 1/4 cup.
Step 4: Top the pie
Roll out the remaining dough and cut out decorative shapes with cookie cutters. Place the shapes over the filling. Cover the edge of the pie loosely with foil.
Editor’s Tip: There so many ways to make decorative pie crusts, from cutouts to braids and basket-weave lattices.
Step 5: Bake the pie
Bake the pie for 20 minutes. Reduce the oven heat to 350° and remove the foil. Bake the pie for 40 to 45 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.
Recipe Variations
- Make a crumble topping: Prefer a streusel-topped pie? Make a streusel topping and sprinkle it over the fruit filling before the pie goes in the oven.
- Go gluten-free: This recipe can be made with a gluten-free pie crust. Be sure to also replace the all-purpose flour in the filling with gluten-free flour or cornstarch.
- Try a shortening pie crust: Instead of using butter, make a double pie crust with shortening, and follow the rest of the steps for the filling and baking. Learn more about butter vs. shortening for pie crusts.
- Use other berries and fruit: Have blackberries on hand? Toss them in! This recipe is great for getting creative, especially when you have access to favorite regional berries like marionberries or boysenberries. Pear is another fruit option that can replace or complement the apples.
How to Store Bumbleberry Pie
Bumbleberry pie can be stored like any other baked fruit pie. It’s best to keep this pie covered at room temperature for up to three days. You can store it in the fridge for up to four days, but it may begin to lose its flavor and the crust might get soggy.
Can you freeze bumbleberry pie?
Bumbleberry pies freeze very well, whether you have leftovers or are hoping to make it ahead of time. Wrap the fully baked, cooled pie in two layers of storage wrap or place it in an airtight freezer bag. Keep the pie in the freezer for up to four months. Once you’re ready to eat it, allow the pie to thaw at room temperature and then reheat it in the oven.
Bumbleberry Pie Tips
How do you serve bumbleberry pie?
Bumbleberry pie can certainly be served by the slice on its own, but it also pairs well with a dollop of homemade whipped cream or a scoop of vanilla (or even berry) ice cream.
How do you keep bumbleberry pie from getting soggy?
The right oven location and temperature help with preventing a soggy pie crust, as does a good pie plate. Keeping your freshly baked pie at room temperature, rather than in the fridge, means leftovers won’t fall victim to the dreaded soggy bottom, either.
