Mixed Berry Pie

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Yield: 1 pie, 8 to 10 servings

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This flexible combination of fruits, possibly including apple, rhubarb, blackberry, raspberry, strawberry, and blueberry, is often referred to as "bumbleberry" pie. We love to combine all the leftover frozen berries from last summer's harvest, and jumble (bumble) them up into one tasty pie filling: bumbleberry.

Feel free to use this filling in a traditional double-crust pie. But we love to showcase the berries' vibrant colors by placing them in an oversized bottom crust, then bringing the edges up to partially cover the berries, while leaving the center of the filling uncovered.

Mixed Berry Pie

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 pie, 8 to 10 servings
Published: 04/21/2011

Ingredients

Crust

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

Tips from our bakers

  • Can you use all butter in the crust? Absolutely. We like the added flakiness afforded by the butter/shortening combination, but substituting 2 tablespoons cold butter for the shortening is just fine.
  • How about turning this into Cape Cod Bumbleberry Pie? Substitute fresh or frozen cranberries for half the berries in the recipe. Increase the sugar to 3/4 cup (which will yield a tart pie; add an additional 2 tablespoons sugar for a sweeter pie). Additionally, increase the Pie Filing Enhancer to 1/3 cup (or the flour to 1/2 cup).
  • To make "pie in a jar:" Double the crust recipe, and use a 2" biscuit cutter to cut 2 dozen rounds. Bake the pastry rounds in a preheated 400°F oven until golden brown, about 15 to 20 minutes. Cook the filling on the stovetop until the berries have softened and the mixture thickens a bit. Place one baked pastry round into the bottom of each of 12 4-ounce mason jars; this will be the pies' bottom crust. Spoon the hot filling over the crusts. Top with the remaining crusts. Serve warm, or at room temperature. Store leftovers at room temperature, with the jar lid screwed on for freshness. For step-by-step photos, see our blog, Flourish.

Directions

see this recipe's blog »

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

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  • star rating 07/15/2014
  • lynnjga from KAF Community
  • Hubby was very skeptical that he would like this...he's a simple kind of man when it comes to food. I told him to think of it as an adventure for his taste buds. Well, what do ya'know...he REALLY liked it. With every bite you get a different berry and no one berry over powers the other...so every bite is a surprise. This recipe gets printed out and put in the favorites folder:)
  • star rating 01/28/2014
  • mkanderson83 from KAF Community
  • This tastes awesome! If I had read the recipie correctly and made it in a pie pan instead of a baking sheet it probably would have looked better. It also would have saved the bottom of the oven from a mess, but that's what the self clean is for right?
  • star rating 12/09/2013
  • member-cmarias from KAF Community
  • Excellent taste & texture. I had used about half fresh fruit & half frozen berries. If I had thought of it, I would have drained the frozen fruit & then blotted it with a paper towel or two, but I didn't so the filling was a bit on the runny side. I had actually made tarts using my favorite pan--that pie & burger pan that I hesitated buying because it wasn't "necessary"...Ha! I LOVE THAT PAN!!!! Anyway, as usual, my tarts were a bit more "rustic" than I would have wanted. but the sparking white sugar was going to hide my boo-boos, right? Well, not exactly, It maintained it's sparkle on the crust, but had melted on the filling. OK, No problem. KAF has something for that too...it's "non-melting white sugar"...Yeah! Now they look good & taste good too! The recipe will make about 9 tarts (8, if you "sample" a lot of the filling). Also, you'll need to double the crust ingredients to make the 9 (or 8) tarts.
    Wow! Can I say you are good for our business?! You are a great improvisor in the kitchen! Good for you. We are pleased to be able to stock your pantry for all those much needed (we all have them) cover-ups! Happy baking! Elisabeth@KAF
  • star rating 10/05/2013
  • MommaJ from Dallas, TX
  • Very tasty; not too sweet. Loved that the flavor of the berries shone through. EASY to make; loved that I could use berries straight out of the freezer! Will make this for our Thanksgiving dessert.
  • star rating 07/08/2012
  • neely4218 from KAF Community
  • I have made this pie repeatedly. I use the clearjel powder instead of the flour. This pie is easy to make and taste like I spent hours.
  • star rating 04/20/2012
  • Jewel from Lake Placid, NY
  • I made this about a month ago using strawberries, rhubarb, and thawed frozen blackberries. I added an extra scoop of sugar to make up for the sour rhubarb, and the end result looked beautiful and tasted almost as good. Not my favorite pie recipe, but it might just be the combination of fruits I chose. The crust turned out very nice and crispy.
  • star rating 12/05/2011
  • Hassondi from KAF Community
  • 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!
  • star rating 07/08/2011
  • pammyowl from KAF Community
  • 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
  • joyfull40 from KAF Community
  • 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.
  • star rating 06/08/2011
  • pdw20515 from KAF Community
  • 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
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