📝 About This Recipe
A true celebration of the summer harvest, Bumbleberry Pie is a whimsical 'mish-mash' of at least three different types of berries, often accented with tart Granny Smith apples. This recipe balances the explosive sweetness of blueberries and raspberries with the deep, earthy tartness of blackberries, all encased in a shatteringly flaky, all-butter crust. It is a rustic, purple-hued masterpiece that captures the essence of a country kitchen in every forkful.
🥗 Ingredients
Flaky All-Butter Pastry
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cubed and very cold)
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt
- 6-8 tablespoons Ice water (as needed)
Bumbleberry Filling
- 2 cups Blueberries (fresh or frozen)
- 1 1/2 cups Raspberries (fresh or frozen)
- 1 1/2 cups Blackberries (fresh or frozen)
- 1 large Granny Smith apple (peeled and finely grated)
- 3/4 cup Granulated sugar (adjust based on berry sweetness)
- 1/4 cup Cornstarch (for thickening)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
The Finish
- 1 large Egg (beaten with 1 tsp water for wash)
- 1 tablespoon Demerara sugar (for topping crunch)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot.
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4
In a large mixing bowl, gently toss the blueberries, raspberries, blackberries, and grated apple with the lemon juice and vanilla extract.
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5
In a small bowl, whisk together the sugar, cornstarch, and cinnamon. Sprinkle this over the fruit and toss gently until the berries are evenly coated.
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6
On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Ease it into a 9-inch pie plate, leaving an overhang.
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7
Pour the berry mixture into the prepared bottom crust, mounding it slightly in the center.
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8
Roll out the second disc of dough. You can either place it over the pie as a solid top (cutting vents for steam) or cut it into strips to create a decorative lattice weave.
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9
Trim the excess dough, fold the edges under, and crimp or flute the edges to seal the pie.
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10
Brush the top of the pastry with the egg wash and sprinkle generously with Demerara sugar.
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11
Place the pie on the preheated baking sheet. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-45 minutes.
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12
The pie is done when the crust is deep golden brown and the fruit juices are bubbling thickly through the vents. If the edges brown too quickly, cover them with foil.
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13
Remove from the oven and let the pie cool on a wire rack for at least 3-4 hours. This is crucial to allow the filling to set properly before slicing.
💡 Chef's Tips
Always use ice-cold butter and water to ensure a flaky crust; the little pockets of butter steam in the oven to create layers. The grated Granny Smith apple is a secret weapon—it adds natural pectin to help the filling set without tasting like apple. If using frozen berries, do not thaw them first; just add an extra 5-10 minutes to the baking time. To avoid a 'soggy bottom,' baking the pie on a preheated heavy-duty baking sheet helps cook the lower crust quickly. Letting the pie cool completely is the hardest part, but it ensures you get a clean slice rather than a berry soup.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality Madagascar vanilla bean ice cream. A dollop of lightly sweetened lemon-zested whipped cream cuts through the richness of the berries. Pair a slice with a glass of ice-cold whole milk for a nostalgic afternoon treat. For an adult pairing, serve with a chilled glass of Moscato d'Asti or a light Dessert Riesling. Drizzle a little bit of heavy cream directly over a warm slice for a rustic, English-style presentation.