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


  • 1
    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)

How to Make Bumbleberry Pie


  1. On 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.)
  2. In 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.
  3. Roll 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.

Printable Recipe Card

About Bumbleberry Pie

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

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