The word bumbleberry comes from the sweet variety of berries in this Bumbleberry Pie - blueberries, blackberries, strawberries and fresh raspberries. Packed with berry goodness!
1 prepared 10-inch double crust pastry (unbaked)
1 cup sugar
5 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh strawberries
1 cup sliced fresh raspberries
Dusting Sugar to coat top of pie
Prepare pie crust first and use one of the crusts to line a 10-inch pie pan. Preheat oven to 375-degrees. In bowl, combine sugar, flour, cornstarch and cinnamon and mix well.
Wash all the fruit and dry well. Lightly combine fruit with the flour mixture, then spoon into prepared pie shell. Add second crust and seal edges. Pierce top crust, then sprinkle with sugar. Bake in preheated oven 45 to 50 minutes or until crust is golden. If crust starts to brown too fast, cover it with a thin strip of foil.
Note: If using a convection oven, bake 35 minutes.
Recipe makes 6 to 8 servings Bumbleberry Pie.
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