Bumbleberry Pie: A Deliciously Berry-Licious Delight

This pie is a love letter to summer berries—raspberries, blueberries, blackberries, and strawberries—blended together in a sweet, juicy filling, all nestled inside a buttery, crispy lattice crust.

The best part about this pie? It’s incredibly versatile. You can adjust the berry mix based on what’s in season or what you have in the fridge, making it a year-round favourite. Whether it’s a family get-together, a holiday celebration, or just a weekend treat, this Bumbleberry Pie is sure to impress.

Ready to bake? Let’s get started!

Ingredients

For the Filling:

• 1 cup fresh raspberries

• 1 cup fresh blueberries

• 1 cup fresh blackberries

• 1 cup fresh strawberries, hulled and sliced

• 3/4 cup granulated sugar (adjust to taste, depending on the sweetness of your berries)

• 2 tablespoons cornstarch (to thicken the filling)

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon ground cinnamon (optional, for warmth)

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

For the Crust:

• 2 1/2 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 1 cup unsalted butter (cold and cut into cubes)

• 6-8 tablespoons ice water

Instructions

1. Make the Pie Crust:

Let’s start with the foundation of any great pie: the crust. In a large bowl, combine flour, sugar, and salt. Then, add the cold cubed butter. You can use a pastry cutter, or simply use your fingertips, to work the butter into the flour until it looks like coarse crumbs with pea-sized bits of butter throughout.

Next, gradually add the ice water, 1 tablespoon at a time. Gently mix with a fork until the dough starts to come together. You might need to use your hands to form it into a ball.

Divide the dough into two halves, shape them into discs, and wrap each in plastic wrap. Pop them in the fridge to chill for at least 30 minutes, or up to 2 days if you want to prep ahead.

2. Prepare the Filling:

While your dough is chilling, it’s time to make the filling. In a large bowl, combine the fresh berries—raspberries, blueberries, blackberries, and sliced strawberries. Gently toss them together to mix evenly.

Add the sugar, cornstarch, lemon juice, cinnamon (if using), vanilla extract, and salt to the berries. Stir gently to coat the berries in the sweet, thickening mixture. Let this sit for 15-20 minutes to allow the juices to start releasing and the cornstarch to thicken the mixture.

3. Roll Out the Pie Dough:

Now, it’s time to roll out your dough. Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven. On a lightly floured surface, take one disc of dough and roll it out into a 12-inch circle, about 1/8 inch thick.

Transfer the dough into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough around the edges, leaving a small overhang. Pop the pie crust in the fridge to chill while you prepare the lattice top.

4. Create the Lattice Crust:

For the lattice top, roll out the second disc of dough into a 12-inch circle. Use a sharp knife or pastry wheel to cut the dough into strips about 1 inch wide.

To assemble the lattice, lay 6-7 strips horizontally across the top of the pie. Then, fold back every other strip and place a new strip vertically across the pie. Unfold the horizontal strips over the vertical one, and fold back the alternating horizontal strips to lay down another vertical strip. Repeat this until the pie is covered in a beautiful woven lattice.

Trim the excess dough from the edges and tuck the ends of the lattice strips under the bottom dough. Crimp the edges together with your fingers or a fork to seal the pie.

5. Bake the Pie:

Now, it’s time to bake! Pop the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the lattice. If the crust starts getting too dark before the filling is fully set, cover the edges with aluminum foil or a pie shield to prevent burning.

6. Cool and Serve:

Once baked to perfection, remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This cooling time allows the filling to set, so when you slice it, it doesn’t spill all over the place!

Once cooled, slice and serve with a dollop of whipped cream or a generous scoop of vanilla ice cream for that extra indulgence.

Tips for a Perfect Bumbleberry Pie

• Berry Substitutions: Feel free to mix and match berries based on what’s in season or what you prefer. A combo of blackberries, strawberries, and blueberries works wonders, or you can add a handful of chopped rhubarb for a tart kick.

• Chill the Dough: For a perfectly flaky crust, keep your dough cold throughout the process. If at any point it becomes too soft to handle, just pop it back into the fridge for 10-15 minutes to chill.

• Thickening the Filling: If you find the filling a little too runny, you can add a little extra cornstarch or a bit of flour to help thicken the juices. But don’t worry, the cornstarch should do the trick!

Why You’ll Love This Bumbleberry Pie

This Bumbleberry Pie is the perfect dessert for any occasion. The combination of sweet and tart berries creates a flavour profile that’s irresistible, while the buttery, flaky crust gives each bite that satisfying crunch. And let’s not forget the beauty of that lattice crust—it’s like a work of art!

Whether you’re serving it at a family gathering or simply treating yourself to something sweet, this pie is sure to be the star of the show. Add a scoop of ice cream or whipped cream to elevate it even further, and you’ll have a dessert that’s both delicious and photogenic.

So, what are you waiting for? Grab your favourite berries, roll up your sleeves, and get ready to bake a pie that’s as beautiful as it is delicious!

Enjoy!

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Bumbleberry Pie

Yield: 10

Author: Jennifer Cartier

Prep time: 30 MinCook time: 50 MinInactive time: 30 MinTotal time: 1 H & 50 M

Cook modePrevent screen from turning off

Ingredients

For the Filling

• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup fresh strawberries, hulled and sliced
• 3/4 cup granulated sugar (adjust to taste, depending on the sweetness of your berries)
• 2 tablespoons cornstarch (to thicken the filling)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon (optional, for warmth)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Crust

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter (cold and cut into cubes)
• 6-8 tablespoons ice water

Instructions

1. In a large bowl, combine flour, sugar, and salt. Then, add the cold cubed butter. You can use a pastry cutter, or simply use your fingertips, to work the butter into the flour until it looks like coarse crumbs with pea-sized bits of butter throughout.
2. Next, gradually add the ice water, 1 tablespoon at a time. Gently mix with a fork until the dough starts to come together. You might need to use your hands to form it into a ball.
3. Divide the dough into two halves, shape them into discs, and wrap each in plastic wrap. Pop them in the fridge to chill for at least 30 minutes, or up to 2 days if you want to prep ahead.
4. While your dough is chilling, it’s time to make the filling. In a large bowl, combine the fresh berries—raspberries, blueberries, blackberries, and sliced strawberries. Gently toss them together to mix evenly.
5. Add the sugar, cornstarch, lemon juice, cinnamon (if using), vanilla extract, and salt to the berries. Stir gently to coat the berries in the sweet, thickening mixture. Let this sit for 15-20 minutes to allow the juices to start releasing and the cornstarch to thicken the mixture.
6. Now, it’s time to roll out your dough. Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven. On a lightly floured surface, take one disc of dough and roll it out into a 12-inch circle, about 1/8 inch thick.
7. Transfer the dough into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough around the edges, leaving a small overhang. Pop the pie crust in the fridge to chill while you prepare the lattice top.
8. For the lattice top, roll out the second disc of dough into a 12-inch circle. Use a sharp knife or pastry wheel to cut the dough into strips about 1 inch wide.
9. To assemble the lattice, lay 6-7 strips horizontally across the top of the pie. Then, fold back every other strip and place a new strip vertically across the pie. Unfold the horizontal strips over the vertical one, and fold back the alternating horizontal strips to lay down another vertical strip. Repeat this until the pie is covered in a beautiful woven lattice.
10. Trim the excess dough from the edges and tuck the ends of the lattice strips under the bottom dough. Crimp the edges together with your fingers or a fork to seal the pie.
11. Now, it’s time to bake! Pop the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the lattice. If the crust starts getting too dark before the filling is fully set, cover the edges with aluminum foil or a pie shield to prevent burning.
12. Once baked to perfection, remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This cooling time allows the filling to set, so when you slice it, it doesn’t spill all over the place!
13. Once cooled, slice and serve with a dollop of whipped cream or a generous scoop of vanilla ice cream for that extra indulgence.

Notes

Tips for a Perfect Bumbleberry Pie



• Berry Substitutions: Feel free to mix and match berries based on what’s in season or what you prefer. A combo of blackberries, strawberries, and blueberries works wonders, or you can add a handful of chopped rhubarb for a tart kick.
• Chill the Dough: For a perfectly flaky crust, keep your dough cold throughout the process. If at any point it becomes too soft to handle, just pop it back into the fridge for 10-15 minutes to chill.
• Thickening the Filling: If you find the filling a little too runny, you can add a little extra cornstarch or a bit of flour to help thicken the juices. But don’t worry, the cornstarch should do the trick!

Nutrition Facts

Calories

372

Fat

19 g

Sat. Fat

12 g

Carbs

48 g

Fiber

3 g

Net carbs

45 g

Sugar

20 g

Protein

4 g

Sodium

295 mg

Cholesterol

49 mg

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