Bumbleberry Pie
Prep
15m
Cook
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
pie
| 1 double pie crust for 9-inch pie |
| 1 cup Fresh Blueberries |
| 1 cup fresh quartered hulled strawberries |
| 1 cup fresh blackberries |
| 1 cup fresh raspberries |
| 1 1/2 cup granulated sugar |
| 4 Tablespoons cornstarch |
| 3 Tablespoons arrowroot starch |
| 1/2 teaspoon salt |
| 1/4 teaspoon grated zest of 1/2 lemon |
| 3 Tablespoons unsalted butter chilled and cut into 6 chunks |
| 1 large egg |
| 2 Tablespoons cold water |
Bumbleberry Pie Directions
- 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.
Notes
You MAY need to adjust the sugar to your taste. If using frozen fruit, add 1 to 2 Tablespoons more of the cornstarch and ! tablespoon more or arrowroot starch.
adjusted and archived from Itsy bitsy kitchen