Mile High Bumbleberry Pie Recipes

MILE-HIGH SUMMER BERRY PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
• On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
• Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
• Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
• Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.

LOU LOU'S FAVOURITE BUMBLEBERRY PIE

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls.
• Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
• In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 1/2 cup flour, and tapioca; gently toss with fruit mixture.
• Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
• Bake for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

BUMBLEBERRY PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
• In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
• Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

FLAKY BUMBLEBERRY PIE

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.

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:

• 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.

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.