Bumbleberry Pie

Our bumbleberry pie is flaky and flavorful. We combine strawberries, blueberries, raspberries and apples for a tart — yet sweet — dessert.

Bumbleberry Pie

Category: Editor's Picks, Food & Drinks, Food Recipes, Magazine

Bumbleberry Pie


  • For the crust
  • 2 1/2 cups AP flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup butter, chilled and cubed
  • 7-9 tablespoons ice cold water
  • For the filling
  • 3 cups strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 2 apples
  • 1/2 lemon, juiced
  • 1 cup sugar
  • 1/2 cup AP flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 egg + 1 tablespoon water


  1. In a food processor, pulse together flour, salt, sugar and butter. Gradually add in ice water, until a dough just forms.
  2. Gather into a ball, divide into two equal parts, wrap each in plastic wrap, and chill for an hour.
  3. In the meantime, preheat oven to 350 degrees, and prepare the filling.
  4. Wash all berries, and remove any stems.
  5. In a large bowl, combine cored and diced strawberries, and halved raspberries and blackberries.
  6. Peel, core and cube apples, and add to bowl.
  7. Add lemon juice, cinnamon and vanilla; followed by flour, salt and sugar.
  8. Stir until well combined, and set aside.
  9. Roll out half of the pie dough to fit 1 9-inch pie dish. Add filling.
  10. Roll out the remaining crust to top the pie as desired. If using a solid sheet of pie dough instead of a design, be sure to cut slits to ventilate the pie.
  11. Mix egg and water together, and brush pie crust with egg wash; sprinkle with sugar.
  12. Bake uncovered for 45-55 minutes, or until crust is golden and filling is bubbling.
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