Bumbleberry Pie with Blueberries, Blackberries and Raspberries
Yield: Makes one pie
Bumbleberry Pie
A bumbleberry pie is fruit pie made with at least three different berries: I like to use blueberries, blackberries, and raspberries but feel free to throw some strawberries into the mix as well. And if it’s cherry season, pit a few fresh cherries and throw those into your bumble of mixed berries.
Ingredients
Pie Dough
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (1½ sticks) unsalted butter, very cold, cut into small pieces
- ⅓ cup very cold vegetable shortening
- 6 to 8 tablespoons (about ½ cup) ice water
Filling
- 2 cups pitted fresh cherries
- 2 cups fresh blueberries
- 2 cups fresh raspberries or blackberries
- 2 teaspoons fresh lemon juice
- 1 cup sugar
- ⅓ cup all-purpose flour
- 1 tablespoon tapioca
Egg glaze
- 1 egg
- 1 tablespoon cream or half and half
Instructions
- Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. With the processor on, add the butter through the feed tube, a few pieces at a time. Once the butter is incorporated, add the shortening a little at a time. Pulse 8 to 10 times until the butter and shortening form pea-size pieces. With the machine running, add ice water down the feed tube and pulse until the dough begins to form a ball. Be careful not to get any actual ice into the flour mixture. Place the dough on a lightly floured work surface and form into a ball. Divide the ball in half and slightly flatten each ball with the palm of your hand. This will make rolling out the dough easier once it is chilled. Wrap the two dough pieces in plastic food wrap and refrigerate for 30 minutes.
- While dough is chilling, prepare the pie filling. Preheat the oven to 425 degrees. In a large mixing bowl, combine the three types of berries, plus the lemon juice and sugar. Toss gently to combine. Add the flour and tapioca and toss gently to coat the berries.
- Remove the chilled pie dough from the refrigerator. Spray a 9-inch pie pan with nonstick cooking spray. On a lightly floured work surface, roll out one piece of dough into an 11-inch circle. Fold the dough in half and place in the pie pan. Unfold the dough so it fits in the pan. Roll the other piece of dough into an 11-inch circle and cut into 1-inch strips. The strips will be used to form a lattice crust on top of the pie.
- Place the filling into the pie-dough-lined pan. Make a crisscross lattice on top of the pie using the dough strips.
- Combine the egg with the cream. Trim the lattice dough on the pan side and crimp the dough around the edge to adhere the lattice crust to the pie dough bottom. Lightly brush the lattice crust and dough side with the egg wash.
- Place the pie on a baking sheet pan and bake in the preheated oven for 10 minutes. Reduce the heat to 350 degrees and continue baking until the pie is golden brown, about another 30 to 35 minutes. Remove from the oven and let the pie rest for 1 hour before slicing.