Doreens Bumbleberry Pie Recipes

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BUMBLEBERRY PIE



Bumbleberry Pie image

Made with four types of berries, this bumbleberry pie is a delicious way to celebrate berry season!

Provided by Kelsie

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

1 double pie crust for a 9-inch pie
1 cup fresh blueberries
1 cup fresh quartered hulled strawberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons arrowroot starch
1/2 teaspoon salt
finely grated zest of half a lemon
3 tablespoons unsalted butter (chilled and cut into 6 chunks)
1 large egg
2 tablespoons cold water

Steps:

  • Preheat the oven to 350 degrees.
  • Combine the berries, sugar, cornstarch, arrowroot powder, salt, and lemon zest in a large mixing bowl. Stir gently until well combined.
  • Line a 9-inch pie plate with the bottom crust. Fill with the berry mixture. Dot the berries with the butter, then top with the second crust. Cut several slits in the top layer to allow steam to escape-alternatively, cut shapes out of the crust or do a lattice crust instead. Flute the edges of the crust together.
  • Combine the egg and water in a small bowl and use a pastry brush to brush the mixture over the pie crust. Set the pie on a large baking sheet and bake for 60 to 70 minutes, until the berry juices have released and are bubbly and the crust is light golden.
  • Cool on a wire rack for 2 to 3 hours, then slice and serve.

FLAKY BUMBLEBERRY PIE



Flaky Bumbleberry Pie image

When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter
1/4 cup cold water
FILLING:
1 medium tart apple, peeled and diced
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice

Steps:

  • In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

BUMBLEBERRY PIE



Bumbleberry Pie image

This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.

Provided by Dorel

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups apples, chopped peeled
1 cup rhubarb, chopped
1 cup strawberry, sliced
1 cup blueberries
1 cup raspberries
1 -1 1/2 cup sugar
1/2 cup all-purpose flour
1 tablespoon tapioca
2 1/2 cups flour
1 teaspoon salt
1 cup shortening
1 egg, lightly beaten
milk

Steps:

  • In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
  • CRUST:.
  • In another bowl combine the flour and salt, cut in shortening until crumbly.
  • Place egg in measuring cup and add enough milk to measure 2/3 cup.
  • Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
  • Divide into 3 portions and freeze one for another day.
  • Roll out remaining 2 portions and place 1 in bottom of pie plate.
  • Add fruit mixture and cover with top crust.
  • Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
  • Brush with cream and sprinkle with sugar.
  • Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
  • Cool on wire rack. Delicious served with ice cream.

Nutrition Facts : Calories 734.1, Fat 36, SaturatedFat 8.9, Cholesterol 35.2, Sodium 402.4, Carbohydrate 97, Fiber 5.5, Sugar 42.6, Protein 8.4

BUMBLEBERRY PIE



Bumbleberry Pie image

Make and share this Bumbleberry Pie recipe from Food.com.

Provided by Lvs2Cook

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 pastry for double-crust pie
1 cup blackberry
1 cup blueberries
1 cup raspberries
1 cup chopped rhubarb
1 cup sliced strawberry
1 cup sugar (or less depending on sweetness of your berries)
1/3 cup flour
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 400º.
  • Line a 9" pie plate with one of the pie crusts.
  • In a large bowl, combine all the filling ingredients. Stir gently to mix.
  • Spoon filling into crust.
  • Top with second crust and crimp to your style.
  • Cut slits decoratively on top and place pie on baking sheet in case of any spills.
  • Bake 1 hour until golden brown around edges.

Nutrition Facts : Calories 388.3, Fat 15.9, SaturatedFat 3.9, Sodium 245.3, Carbohydrate 58.8, Fiber 3.9, Sugar 29.5, Protein 4.2

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