Bumbleberry Pie

Bumbleberry Pie is from Canada. Bumbleberries don't exist. Bumbleberry is a combination of berries. Sometimes chopped apples and rhubarb are added to the filling. Use whatever combination you like as long as the fruit equals 4 cups.

Bumbleberry Pie


  • Double pie crust (homemade or store bought)
  • 1 1/3 cups fresh raspberries*
  • 1 1/3 cups fresh blueberries*
  • 1 1/3 cups fresh blackberries*
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/3 cup all-purpose flour
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon coarse sugar (aka sanding sugar) or 1 tablespoon granulated sugar

* If you desire to use frozen berries instead, purchase a large back of frozen mixed berries and use four cups.


  1. If using a homemade pie crust: On a sheet of lightly floured waxed paper, roll the larger half of the dough pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2-inch deep dish pie pan; center and peel off the paper. Tuck pastry into pan, without stretching it. Sculpt and flute edge into an upstanding ridge. Place in freezer for 15 minutes; also place remaining unrolled pastry in the freezer.
  2. Heat oven to 400 degrees F.
  3. Combine the berries, sugar and lemon juice in a bowl; toss gently to mix. Add flour; toss gently again. Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon. Dot the top of the filling with the butter.
  4. Cut lattice strips from the second pie crust or, if using a homemade crust, roll out and cut lattice strips. Weave the lattice strips over the top of the pie.. Sprinkle the coarse sugar over the top.
  5. Bake pie on the center rack for 30 minutes.
  6. Reduce oven temperature to 375 degrees F and rotate pie 180 degrees so that the part that faced the back of the oven now faces forward. Slide a foil-lined baking sheet onto the rack below to catch any spills. Bake until the top is golden brown and the juices bubble thickly around the edge, 25-30 minutes.
  7. Transfer pie to a wire rack; let cool at least 2 hours before serving.

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