Bumbleberry Pie

This is my favourite dessert to make for summer barbecues. I make the dough for the pie crust the night before and let it refrigerate overnight. The rest of the pie is pretty easy to put together and it makes a big impression. I like to serve it with a scoop of vanilla ice cream.

Total time: 1 hour and 15 minutes

Makes: 1 pie

Ingredients:

  • 2 pie crusts 
  • 1 cup blueberries
  • 1 cup strawberries, stems removed and quartered
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons instant tapioca
  • 1/2 teaspoon salt
  • 3 tablespoons butter, chilled and cut into 6 pieces

Finishing

  • 1 large egg
  • 2 tablespoons cold water
  • Coarse sanding sugar, for sprinkling

Directions 

  1. Before you begin, prepare the pie crust. 
  2. Preheat oven to 350 degrees.
  3. In a large bowl, combine the berries, sugar, cornstarch, tapioca and salt. Gently stir to evenly coat the fruit.
  4. Fill the prepared pie shell with the fruit and dot with chilled butter. Top pie with second pastry shell to make a double-crust pie. Cut several slits about two inches in length in the top of the pie to allow the steam and juices to escape.
  5. In a small bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to gently coat the top of the pie with the wash. Sprinkle with a little sanding sugar.
  6. Bake in a preheated oven for 50 to 60 minutes or until the juice from the fruit is bubbling up and the pastry is golden brown.
  7. Remove from the oven and allow to cool on a wire rack for at least two to three hours to allow the juices to set before slicing.

Notes