The best delicious Bumbleberry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bumbleberry Pie recipe today!
Hello my friends, this Bumbleberry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Bumbleberry Pie is amazingly delicious, and addictive, everyone will be asking for more Bumbleberry Pie.
What Makes This Bumbleberry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bumbleberry Pie.
Ready to make this Bumbleberry Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
3 c All-purpose flour 6 T Ice water
1/4 t Salt 1 ea Large egg
1 c Shortening, chilled, cut 1 1/2 t Distilled white vinegar
-into small pieces
FILLING
2 ea Apples, baking, large, 1 c Frozen strawberries, thawed
-peeled, cored, chopped 1 c Sugar
1 c Fresh rhubarb, chopped 1/3 c All-purpose flour
1 c Frozen raspberries, thawed 1 T Fresh lemon juice
1 c Frozen blueberries, thawed
Combine flour and salt in food processor. Add shortening using on/off
turns until mixture resembles coarse meal. Whisk 6 tablespoons
water, egg and vinegar in small bowl to blend. Gradually add to
flour mixture, processing with on/off turns until moist clumps forms.
If dough is to dry, add water by teaspoonsful to moisten.. Gather
dough into two equal balls and flatten into disks. Wrap each disk in
plastic and refrigerate 1 hour. (This can be made one day ahead. Keep
refrigerated. Let soften slightly at room temperature before
rolling). Preheat oven to 400 degrees. Roll out one dough disk on
lightly floured surface to 11 inch diameter round. Transfer dough to
9-inch diameter glass pie dish. Trim crust even with edge of dish.
For filling, combine all ingredients in large bowl and stir to
combine. Spoon mixture into crust. Roll out remaining dough on
slightly floured surface to 11 inch diameter round. Place atop
filling. Trim crust, leaving 1/2 inch overhang. Fold top crust edge
under bottom crust edge, pressing to seal. Crimp edges. Cut slits
in top to allow steam to escape. Place pie on baking sheet and bake
25 minutes. Reduce oven temperature to 350 degrees and bake until
crust is golden and juices bubble, about 30 minutes. Transfer pie to
rack and cool.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
8 servings
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