Jumbleberry Pie
Bursting with the vibrant flavors of summer, Jumbleberry Pie is a delightful medley of strawberries, blueberries, raspberries, and blackberries baked to perfection in a flaky, buttery crust. This homemade berry pie combines tangy-sweet fruit filling, enhanced with a touch of lemon juice and a sprinkle of sugar, with a golden, crimped crust that's crisp on the outside and tender inside. Perfect for any occasion, this pie entices with its rustic charm and irresistible aroma. Easy to prepare and utterly satisfying, it’s the ultimate dessert for showcasing seasonal berries. Serve this warm or at room temperature, topped with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream, for a dessert that’s as stunning as it is delicious. Ideal for celebrations, picnics, or simply indulging in a slice of pure berry bliss!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cut into cubes)
- 0.5 cup Ice water
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 cup Strawberries (hulled and sliced)
- 1 cup Blueberries
- 1 cup Raspberries
- 1 cup Blackberries
- 1 Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 1 tablespoon Coarse sugar (for topping, optional)
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
Divide the dough in half, shape into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In another large bowl, mix the granulated sugar, cornstarch, and lemon juice. Add the strawberries, blueberries, raspberries, and blackberries. Gently toss to coat the berries in the sugar mixture.
On a floured surface, roll out one of the chilled dough discs into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, letting the edges hang over.
Pour the berry mixture into the crust, spreading it out evenly.
Roll out the second dough disc and place it over the berries. Trim the edges, leaving about 1 inch of overhang, and then fold and crimp the edges to seal.
Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.
Serve the Jumbleberry Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 478.0 g | 174% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 199.3 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 244 mg | 19% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1177 mg | 25% | |
*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.
