This bumbleberry pie is made with a delicious blend of strawberries, raspberries, blueberries, and blackberries. It’s a great way to celebrate berry season!
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.
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!
Made with four types of berries, this bumbleberry pie is a delicious way to celebrate berry season!
- 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
- Preheat the oven to 350 degrees.
Combine the berries, sugar, cornstarch, arrowroot powder, salt, and lemon zest in a large mixing bowl. Stir gently until well combined.
- 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.
- 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.
- Cool on a wire rack for 2 to 3 hours, then slice and serve.
Adapted from Butter Baked Goods
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!
Kelsie says
I’m so glad you liked it!
Sandra says
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
Kelsie says
Thank YOU, Sandra!
grace says
your pastry looks as awesome as your filling, and that’s saying something!
Kelsie says
Aww thank you!
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!
Kelsie says
Haha! Thanks, Christina!
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!!
Kelsie says
Thank you, Thao!
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!
Kelsie says
Thank you, Leanne!
georgie says
this pie has the cutest name!!! love love love, this looks so tasty, i’m thinking backyard party for summer!
Kelsie says
Thank you, Georgie!
Patrick@looneyforfood.com says
So I’m super indecisive! I hate decisions so this Pie is for me!
Kelsie says
Haha! We’re the same!
annie@ciaochowbambina says
Such a lovely pie! I’d love a piece with my coffee right now, please! 🙂
Kelsie says
Thanks, Annie!
Christine says
Can frozen berries be used?
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.
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!!!
Kelsie says
Thank you, Maria!
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!
Kelsie says
Thank you, Milena! Happy almost-Friday!
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!
Kelsie says
Thank you, Dawn! You too!
Kelly @ Kelly Lynn's Sweets and Treats says
This sounds BERRY delicious!!! Hehehehe. I love that this uses all the berries….and the name is fun too! This would be perfect for Mother’s Day 🙂 Have a great weekend my dear! XOXO
Kelsie says
Hahaha! Thanks, Kelly!
Mary Ann @ thebeachhousekitchen says
Thanks for clarifying bumbleberry Kelsie! You did an amazing job with this one! Bring on the pie!
Kelsie says
Thank you, Mary Ann!
Kim | The Baking ChocolaTess says
Kelsie, that pie looks amazing! I was like whaaaaaaaa? Bumbleberry? Looks super yummy and I want a big slice like RIGHT NOW! Especially with that ice cream! yaaaaa!
Kelsie says
Thank you, Kim! The ice cream is pretty much necessary 🙂
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!
Kelsie says
Haha! Thank you, Chey!
Joyce says
I do not see how much tapioca in the ingredients
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 🙂
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!
Kelsie says
I think you have a winning idea–a bush that grows four different kinds of berries! Thanks, David. Have a great weekend!
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 !
Kelsie says
Thank you!