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