Mixed Berry Pie

Recipe by PJ Hamel

This flexible combination of fruits, possibly including apple, rhubarb, blackberry, raspberry, strawberry, and blueberry, is often referred to as "bumbleberry" pie. We love to combine all the leftover frozen berries from last summer's harvest, and jumble (bumble) them up into one tasty pie filling: bumbleberry.

Feel free to use this filling in a traditional double-crust pie. But we love to showcase the berries' vibrant colors by placing them in an oversized bottom crust, then bringing the edges up to partially cover the berries, while leaving the center of the filling uncovered.

25 mins
45 to 50 mins
1 hr 40 mins
one 9" pie
Mixed Berry Pie


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  1. To make the crust: whisk together the flour and salt. Add the shortening, mixing until thoroughly combined.

  2. Dice the butter into cubes or cut into small pats, and work it into the dry ingredients to make an unevenly crumbly mixture.

  3. Mix in 4 tablespoons of the ice water. Continue to add water, mixing as you go, until the dough starts to come together. Add another 1/2 tablespoon of water, and scrape the dough together with your hands. Grab it in one ball; if it holds together nicely, with no dry parts breaking off, it's good to go. If it still seems a bit dry, add ice water by the teaspoonful until it's cohesive.

  4. Place the dough on a floured work surface, and shape it into a rough disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

  5. While the dough is chilling, preheat your oven to 400°F, and make the filling.

  6. If you're using frozen berries, place them in a microwave-safe bowl, and heat them briefly in the microwave, just until they're thawed.

  7. Combine the berries with the sugar, thickener, cinnamon, and lemon juice, stirring to thoroughly combine.

  8. Roll the pie crust into a 13" to 14" circle, with the edges a bit thinner than the center. Lay the crust into a 9" pie pan at least 1 1/4" deep.

  9. Spoon the berries into the crust. Bring the crust up and over the berries around the outside, giving it a few pleats so it settles nicely. There should be a 4" to 5" circle of uncovered filling in the center.

  10. Brush the crust with milk and sprinkle with coarse white sparkling sugar, if desired.

  11. Place the pie pan on a parchment-lined baking sheet to catch any potential spills. Bake the pie for 35 minutes on the bottom rack of your oven. Transfer to an upper rack, and bake for an additional 10 to 15 minutes, until the crust is nicely browned and the filing is bubbling.

  12. Remove the pie from the oven, and allow it to cool completely before serving; this will take several hours. You may serve the pie warm, but the filling will be very loose, and the slices messy; best to let it cool, then reheat each serving very briefly in the microwave, if you want warm pie.

Tips from our Bakers

  • How about turning this into Cape Cod Bumbleberry Pie? Substitute fresh or frozen cranberries for half the berries in the recipe. Increase the sugar to 3/4 cup (which will yield a tart pie; add an additional 2 tablespoons sugar for a sweeter pie). Additionally, increase the Pie Filing Enhancer to 1/3 cup (or the flour to 1/2 cup).
  • To make "pie in a jar:" Double the crust recipe, and use a 2" biscuit cutter to cut 2 dozen rounds. Bake the pastry rounds in a preheated 400°F oven until golden brown, about 15 to 20 minutes. Cook the filling on the stovetop until the berries have softened and the mixture thickens a bit. Place one baked pastry round into the bottom of each of 12 4-ounce mason jars; this will be the pies' bottom crust. Spoon the hot filling over the crusts. Top with the remaining crusts. Serve warm, or at room temperature. Store leftovers at room temperature, with the jar lid screwed on for freshness.

  • Why is there such a range in volume for fruit pie filling from one recipe to the next? Some recipe writers simply like more fruit in their pie. And some fruits (think raspberries) shrink more than others (e.g., apples) during baking, so you need to start with greater volume to yield an amply-filled pie.