Lou Lous Favourite Bumbleberry Pie Recipes

BUMBLEBERRY PIE

Steps:

• Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
• With the motor running, add the cold water until the mixture starts holding together.
• Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
• To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
• Set aside.
• Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
• In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
• Combine the sugar, flour and corn starch.
• Toss with the fruit to coat evenly.
• Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
• Roll out the remaining pastry.
• Moisten the rim and fit over the filling, pressing gently along the rim.
• Trim the edge and crimp.
• Slash the top to allow the steam to escape.
• Bake in a preheated 425 degree F oven 15 minutes.
• Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
• Cool on a rack.

BUMBLEBERRY PIE

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.

BUMBLEBERRY PIE

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.

BUMBLE BERRY PIE

Steps:

• Roll out bottom pie pastry; place into a 9 ½ inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
• Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
• Preheat oven to 400°.
• In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
• Add in flour; toss gently again.
• Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
• Dot the top of the filling with the butter.
• Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
• Using a fork, gently move the gratings here and there for an even covering.
• Sprinkle the coarse sugar over the top.
• Put the pie on the center oven rack; bake for 30 minutes.
• Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
• Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
• Transfer pie to a wire rack; let cool at least 2 hours before serving.
• *Don't stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.

MILE HIGH BUMBLEBERRY PIE

Steps:

• Prepare and bake pie shell.
• FILLING:.
• In medium saucepan, combine cornstarch and sugar; stir in water and 1 cup blueberries. Bring to a boil, stirring constantly. Simmer 2 minutes or until very thick and clear, stirring constantly. Remove from heat. Stir in lemon rind and juice. Cool 5 minutes.
• Stir in remaining berries. Spoon into pie shell. Refrigerate until set, about 3 hours. At serving time, sprinkle with icing sugar.