Bumble Berry Pie
Bursting with the vibrant flavors of summer, this Bumble Berry Pie is a delightful celebration of fresh strawberries, blueberries, raspberries, and blackberries all baked to perfection in a flaky, golden crust. Sweetened with just the right amount of sugar and accented with a hint of tangy lemon juice, the rich berry filling is thickened with cornstarch for the perfect pie consistency. Whether you opt for a classic top crust or an intricate lattice design, a glossy egg wash and sprinkle of coarse sugar add a picturesque finish. With only 25 minutes of prep time, this easy yet stunning dessert is perfect for gatherings, holidays, or any time you crave a slice of homemade fruit-filled bliss. Serve it warm with a scoop of vanilla ice cream, and watch it become an instant favorite!
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Recipe Information
Ingredients
- 1 cup fresh strawberries, hulled and quartered
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
- 2 sheets pie crust dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the strawberries, blueberries, raspberries, and blackberries.
Add granulated sugar, cornstarch, and lemon juice to the berries. Gently mix until the berries are evenly coated and set the mixture aside.
Roll out one sheet of pie crust dough and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the berry mixture into the prepared pie crust and dot the top with cubes of butter.
Roll out the second sheet of pie crust and place it over the top of the pie. Trim, seal, and crimp the edges using your preferred method.
Cut small slits in the top crust to allow steam to escape. Alternatively, create a lattice pattern with the second sheet of pie dough.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake on the center rack of the oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool completely on a wire rack before slicing, as this allows the filling to set properly.
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2082 mg | 90% | |
| Total Carbohydrate | 464.7 g | 169% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 208.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
