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Bumbleberry Pie

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This bumbleberry pie is made with a delicious blend of strawberries, raspberries, blueberries, and blackberries. It’s a great way to celebrate berry season!

overhead shot of ingredients for bumbleberry pie in a mixing bowl

pinterest image for bumbleberry pie with text overlay

You might be wondering what exactly a bumbleberry is. I’m right there with you—I once saw bumbleberry pie on a dessert menu and thought it was a typo, that surely they meant blueberry pie and forgot to proofread.

But no! Bumbleberry pie is actually just a mixed berry pie. Sometimes the pies are made with apple or rhubarb as well, but a bumbleberry pie is always made with a mixture of several different berries; this recipe calls for just berries, nothing but.

The bumbleberry pie is native to Canada, much like the Nanaimo bar, which is finally being recognized worldwide. Let’s hope bumbleberry gets the same treatment soon! Because if you love berry season you’ll absolutely flip over this pie.

Since bumbleberry pie is a blend of lots of different fruit, it’s perfect for indecisive people like me. Am I the only one who has anxiety trying to decide between making a blackberry pie and a strawberry pie? This way we get the best of all worlds.

overhead shot of bumbleberry pie after it's been baked

And, as I learned with this bee sting cake, desserts with cute names just taste better.

Someday maybe I’ll learn to enjoy making my own pie crust but for now I’m still using a store-bought version. Use your favorite brand or your favorite recipe.

As with most berry pie recipes, this one is super simple and straightforward (especially if you’re not making your own crust). Just mix the ingredients, pour into the crust, and bake. What I love most about this particular recipe is that the filling thickens nicely, especially after the pie has been refrigerated. Little frustrates me more than trying to serve slices of pie that more closely resemble soup than dessert.

For a tutorial on weaving a lattice crust, see this apple cranberry pie. The lattice is just a fun decoration; you can leave the top crust intact and cut a few holes to vent the steam if you prefer.

No matter how you top your bumbleberry pie, I just know you’ll want to eat it all summer long!

slice of bumbleberry pie on a plate with a scoop of ice cream on top and berries next to it

5 from 1 vote
overhead shot of bumbleberry pie after it's been baked
Print
Bumbleberry Pie
Prep Time
10 mins
Cook Time
1 hr
Cooling time
2 hrs
Total Time
1 hr 10 mins
 

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

Course: Dessert
Cuisine: Canadian
Servings: 8
Author: Kelsie
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees.

  2. Combine the berries, sugar, cornstarch, arrowroot powder, salt, and lemon zest in a large mixing bowl. Stir gently until well combined.

  3. 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.
  4. 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.
  5. Cool on a wire rack for 2 to 3 hours, then slice and serve.

Adapted from Butter Baked Goods

Comments

  1. TunaPete says

    I am not that fond of raspberries, so I used 2 cups of blueberries instead of just 1 cup. Otherwise, I love the recipe, and everyone who has tried it loves the pie. Thank you for providing a recipe that even this non-baker can follow!

    Reply

  2. Sandra says

    5 stars
    Really you can’t beat bumbleberry pie. It’s been one of my favorite deserts for ages but this was my first time making it. Your recipe is great! Thank you

    Reply

  4. Christina says

    Hahahaha, I TOTALLY thought you misspelled blueberry too! If bumbleberry means all the berries (or a bunch of berries) in one pie then I’m IN! Your pictures are gorgeous, this pie looks utterly irresistible!

    Reply

  5. ingoodflavor says

    Many thanks to our Canadian neighbors who have gifted us with some other awesome stuff too like poutine, meat pie, and best of all…Michael Buble ♥️!! And now, Bumbleberry Pie! I love the name. This looks gorgeous and I’m dying to have some!!

    Reply

  6. crumbtopbaking says

    I’m Canadian, and had no idea that bumbleberry pie was a Canadian recipe! This one is a beauty Kelsie. Love the colour of those mixed berries! Such a perfect dessert for summer! Happy weekend!

    Reply

    • Kelsie says

      Hi Christine, I only made this with fresh berries so I don’t know how using frozen would change things. I’ve certainly made pies with frozen berries before, I just don’t know how to advise you to adapt the recipe/baking time.

      Reply

  11. Maria Doss says

    This pie screams all things right Kelsie!!! It’s a great way to use the leftover berries and am totally an indecisive one here too. So, this is just perfect for me and can’t get any more seasonal than this!!!

    Reply

  12. Milena Perrine says

    I am totally sold on the bumbleberry mix:) Sounds awesome! And this pie is just perfect for summer nights! Gotta have the cute little berry shapes on top:) Pinned!

    Reply

  13. Dawn - Girl Heart Food says

    I definitely want to eat this all summer long!! Love that this is chocked full o berries! And that crust looks PERFECT! Lots of ice – cream on top and I’m set! Have a wicked weekend, Kelsie!

    Reply

  17. Cheyanne @ No Spoon Necessary says

    LOL! Whew! I saw bumbleberry, and I was like, whaaa? There is a berry I don’t know about?!?!?!?!?! I almost lost my mind. 😉 Thank goodness it’s just a combination of berries, now THAT is something I am very familiar with! This pie looks amazing girlfriend! Bring on ALL the fresh summer berries and ALL the dang pie! Cheers!

    Reply

    • Kelsie says

      Thank you for pointing that out! There is no tapioca in this version–I’d initially made it with tapioca but preferred it with arrowroot and just forgot to remove it from the instructions! I’ve fixed it 🙂

      Reply

  19. David @ Spiced says

    Bumbleberries for the win! Hmmm…I wonder if I could plant some bumbleberry bushes in my backyard this summer? 😉 Seriously, though, this pie sounds awesome. I’ve never stumbled across a bumbleberry pie, but I like the sound of it. Plus, this is a great way to use up those half-bags of frozen berries I have hanging out in the freezer. I don’t have enough of any of them to make a single-berry pie, so this recipe is perfect! And I love the use of both cornstarch and arrow root powder here. No soup(y pie) for you!

    Reply

    • Kelsie says

      I think you have a winning idea–a bush that grows four different kinds of berries! Thanks, David. Have a great weekend!

      Reply

  20. 2pots2cook says

    You just made my day! I have a batch of frozen forest berries to use and I guess if I add some extra cornstarch, it would be perfect. Thank you so much !

    Reply

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