Made with four types of berries, this bumbleberry pie is a delicious way to celebrate berry season!
1double pie crust for a 9-inch pie
1cupfresh quartered hulled strawberries
finely grated zest of half a lemon
3tablespoonsunsalted butterchilled and cut into 6 chunks
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.