Bumbleberry Pie Ii Recipes

FLAKY BUMBLEBERRY PIE

Steps:

• In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BUMBLEBERRY PIE

Steps:

• Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
• With the motor running, add the cold water until the mixture starts holding together.
• Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
• To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
• Set aside.
• Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
• In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
• Combine the sugar, flour and corn starch.
• Toss with the fruit to coat evenly.
• Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
• Roll out the remaining pastry.
• Moisten the rim and fit over the filling, pressing gently along the rim.
• Trim the edge and crimp.
• Slash the top to allow the steam to escape.
• Bake in a preheated 425 degree F oven 15 minutes.
• Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
• Cool on a rack.

BUMBLEBERRY PIE

Steps:

• In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
• CRUST:.
• In another bowl combine the flour and salt, cut in shortening until crumbly.
• Place egg in measuring cup and add enough milk to measure 2/3 cup.
• Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
• Divide into 3 portions and freeze one for another day.
• Roll out remaining 2 portions and place 1 in bottom of pie plate.
• Add fruit mixture and cover with top crust.
• Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
• Brush with cream and sprinkle with sugar.
• Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
• Cool on wire rack. Delicious served with ice cream.

BUMBLEBERRY PIE

Steps:

• Heat oven to 400º.
• Line a 9" pie plate with one of the pie crusts.
• In a large bowl, combine all the filling ingredients. Stir gently to mix.
• Spoon filling into crust.
• Top with second crust and crimp to your style.
• Cut slits decoratively on top and place pie on baking sheet in case of any spills.
• Bake 1 hour until golden brown around edges.