Bumbleberry Pie

Tested by Melanie Wanders; entered by Kye

It's mid-summer. Raspberries are at the end of their season, and blackberries and blueberries are ripening quickly. You have some of each of these berries — but not enough of any for a full recipe. Say hello to bumbleberry pie! Pie is usually made with just one type of berry, but blackberries, raspberries, and blueberries are delicious in combination: their subtle differences in both texture and flavor are wonderfully complementary.

Prep
30 mins
Bake
45 mins to 1 hr
Yield
one 9" pie
Bumbleberry Pie - select to zoom
Bumbleberry Pie - select to zoom
Bumbleberry Pie - select to zoom

Instructions

  1. To prepare the filling: In a large saucepan, whisk together the cornstarch and sugar.

  2. Add the berries and orange juice and zest, tossing to combine.

  3. Bring the mixture to a simmer over medium heat. Cook, stirring frequently, until thickened, about 5 to 8 minutes.

  4. Spread the filling in a shallow dish and set aside to cool.

  5. Preheat the oven to 425°F.

  6. To assemble the pie: Roll half the pastry into a 13” circle and fit it into a 9” pie pan.

  7. Spoon the filling into the crust.

  8. Roll the other half of the pastry into a 10” circle and place it atop the filling. Pinch and seal the top crust to the bottom, crimping the edges.

  9. Brush the crust with the egg and water mixture, then cut several vents in the top. Alternatively, weave a lattice topping. See our video, How to weave lattice pie crust, for details. 

  10. Sprinkle the top of the pie with coarse sparkling sugar, if desired.

  11. To bake the pie: Bake the pie for 15 minutes, then lower the heat to 350°F and bake for another 50 to 55 minutes, until the top is golden brown and the filling is bubbling vigorously around the edges.

  12. Remove the pie from the oven and cool completely (for several hours or overnight) before cutting and serving.

  13. Storage information: Store any leftover pie, covered, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Want to substitute cranberries for one type of the berries in this recipe? Either fresh or frozen work fine; most stores now carry quick-frozen berries. We recommend you thaw them (and drain, if necessary) before proceeding with the recipe.

  • To make the pie pictured above, cut the rolled-out top crust into wide (2") strips and weave them into a lattice design atop the filling. Finish and bake as directed.

  • Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.