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Flaky Bumbleberry Pie

 Flaky Bumbleberry Pie
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
6-8 ServingsPrep: 20 min. + chilling Bake: 1 hour + cooling


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold butter
  • 1/4 cup cold water
  • 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


  • In a small bowl, combine 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 1 hour or until easy
  • to handle.
  • Preheat oven to 400°. 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.

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Flaky Bumbleberry Pie (continued)

Directions (continued)

  • In a large bowl, combine filling ingredients; pour into crust. Roll
  • out the remaining pastry; make a lattice crust. Seal and flute
  • edges. Cover edges loosely with foil.
  • Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45
  • minutes 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.