Bumbleberry Pie
Bumbleberry Pie
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| Yield: | 1 pie, 8 to 10 servings |
Ingredients
Crust
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- heaping 1/4 teaspoon salt
- 2 tablespoons vegetable shortening
- 4 tablespoons cold butter
- 4 to 6 tablespoons ice water
Filling
- 7 to 8 cups fresh or frozen berries (raspberries, blackberries, blueberries, strawberries, etc.)
- 1/2 cup sugar
- 1/4 cup Pie Filling Enhancer or 1/3 cup King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon ground cinnamon
- 4 teaspoons fresh lemon juice
Directions
1) To make the crust: whisk together the flour and salt. Add the shortening, mixing until thoroughly combined.
2) Dice the butter into cubes or cut into small pats, and work it into the dry ingredients to make an unevenly crumbly mixture.
3) Mix in 4 tablespoons of the ice water. Continue to add water, mixing as you go, until the dough starts to come together. Add another 1/2 tablespoon of water, and scrape the dough together with your hands. Grab it in one ball; if it holds together nicely, with no dry parts breaking off, it's good to go. If it still seems a bit dry, add ice water by the teaspoonful until it's cohesive.
4) Place the dough on a floured work surface, and shape it into a rough disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.
5) While the dough is chilling, preheat your oven to 400°F, and make the filling.
6) If you're using frozen berries, place them in a microwave-safe bowl, and heat them briefly in the microwave, just until they're thawed.
7) Combine the berries with the sugar, thickener, cinnamon, and lemon juice, stirring to thoroughly combine.
8) Roll the pie crust into a 13" to 14" circle, with the edges a bit thinner than the center. Lay the crust into a 9" pie pan at least 1 1/4" deep.
9) Spoon the berries into the crust. Bring the crust up and over the berries around the outside, giving it a few pleats so it settles nicely. There should be a 4" to 5" circle of uncovered filling in the center.
10) Brush the crust with milk and sprinkle with coarse white sparkling sugar, if desired.
11) Place the pie pan on a parchment-lined baking sheet to catch any potential spills. Bake the pie for 35 minutes on the bottom rack of your oven. Transfer to an upper rack, and bake for an additional 10 to 15 minutes, until the crust is nicely browned and the filing is bubbling.
12) Remove the pie from the oven, and allow it to cool completely before serving; this will take several hours. You may serve the pie warm, but the filling will be very loose, and the slices messy; best to let it cool, then reheat each serving very briefly in the microwave, if you want warm pie.
Yield: one 9" pie, 8 to 10 servings.
Reviews
12/05/2011- Great recipe. I went to the KAF website to see what I might make with all the sweet fresh berries I had. Yes. Sweet fresh berries in December. The pie enhancer worked wonders to solidify the berry juice. The only change I made was to reduce the sugar because of my family's preference and because sugar is listed as the main ingredient in the pie enhancer. This pie was a big hit at our family's get-together to decorate the Christmas tree. Definitely will make again--maybe with frozen berries!
- 07/08/2011
- I made this with frozen mixed berries, blackberries, blueberries and raspberries. I also made it in a pie shell, with a french crumble on top. (I doubt the French crumble is really French) It turned out great, no problems. I sold it at my stand, and they loved it. Thanks for a recipe using frozen fruit!
- 06/26/2011
- In all my years of baking, I've never seen nor made a bumbleberry pie without the addition of apples and rhubarb. If the filling is mixed berries such as this, then its a mixed berry pie, it is not a bumbleberry pie.
06/08/2011- I was very disappointed with both my filling and the crust. I measured carefully and followed the recipe exactly. I used blueberries and raspberries for my fruits. I believe that this filling needed at least twice the amount of sugar called for. It was very sour tasting. I don't think adding the lemon juice helped. I tasted my fruits before I mixed them and they tasted delicious, they were not tart at all. As for the crust, I made it in my Cuisinart and the dough came out perfectly. However, I had to roll it almost paper thin to get it to fit my pan. I thought the crust was quite tasteless either because it was so thin or it was overwhelmed by the fruit filling. Even so, I won't consider using this recipe again. I really wish it had worked out.
I am sorry to hear the recipe didn't work out for you. If you decide to give it another try, give us a call at the Baker's Hotline and we can help figure out the odds and ends! ~Jessica@KAF
- 06/02/2011
- I haven't made it yet, but I love any kind of berry pie. Also, I think the temp starts at 400 & stays at 400 when you change oven shelves.
- 05/30/2011
- What is an alternative shortening on this recipe?
You may use butter in this recipe instead of shortening. I hope you enjoy the recipe. ~Amy
- 05/30/2011
- Made this with blackberries and raspberries (fresh). House smelled like berry jam - yummy. However, it took a lot longer to bake than suggested. Crust looked quite raw when I moved to the top shelf. After 15 minutes, I turned up the heat to 400 and baked about 20 minutes longer to get nicely browned. I made a day ahead to avoid molten-fruit and it was delicious.
