Bumbleberry Pie

Vickie Parks


This mixed berry pie is a great dessert to make when you need to use up all those summer berries and fresh rhubarb.

★★★★★ 1 vote
6 to 8 (1 pie)
10 Min
50 Min


pastry for 9-inch (23cm) double-crust pie
1 c
chopped rhubarb (250ml)
2 c
chopped peeled apples (500ml)
1 c
blackberries (250ml)
1 c
raspberries (250ml)
3/4 c
granulated sugar (175ml)
4 tsp
all-purpose flour (18ml)
4 tsp
cornstarch (18ml)
4 tsp
butter (18ml)
1 Tbsp
lemon juice (15ml)


1On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate; set aside. In microwaveable measure, microwave rhubarb at High for 50 seconds or until slightly softened. (Or place in steamer and steam for 3 minutes.)
2In large bowl, combine rhubarb, apples, blackberries and raspberries. Combine sugar, flour and cornstarch; toss with fruit to coat evenly. Transfer to pie shell; dot with butter and sprinkle with lemon juice.
3Roll out remaining pastry; moisten rim of pastry shell and fit pastry over filling, pressing gently along rim. Trim edge and crimp; slash decorative B in centre of top. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 35 minutes or until pastry is golden and filling bubbly. Let cool on rack.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Canadian