Mothers Day Bumbleberry Pie Recipes

BUMBLEBERRY PIE

Steps:

• If using frozen fruit, defrost and drain it in a large colander (this prevents the baked pie from being soggy)
• Preheat oven to 375º F.
• Line a 9" glass pie plate with 1 pie crust and set it aside
• In a large bowl, combine all fruit and lemon juice.
• Mix together sugar, flour, and tapioca; gently toss with fruit mixture.
• Scoop fruit mixture into pie plate
• Top with 2nd crust (see notes for lattice crust).
• Brush top crust with milk and sprinkle with additional sugar (optional).
• Cut a few slits in the top to allow steam to vent (unless you're using a lattice top).
• Bake in preheated oven for 45 minutes, or until filling is bubbly in center and top is golden brown (cover with aluminum foil if the crust starts to get too brown).
• Let pie rest for at least 15 minutes, then serve with ice cream or whipped cream.

MOTHER'S DAY BUMBLEBERRY PIE

Steps:

• If you using homemade pie dough,rRoll both disks of pie dough out to a 1/ 8-inch thickness on a floured surface. Fit one of the dough disks into a 9 inch pie pan. Trim the overhang to even with the top of pie pan. Set the other rolled out crust aside. In a large mixing bowl, combine all of the ingredients until well blended. Spoon the fruit filling into the pie crusts.Cover the pie with the top crust. Use some water to wet the rim of the bottom crust, that will help both crusts adhere together.Crimp the crusts together all the way around. Make three slits in crust. Sprinkle the top with a little sugar. Bake for 15 minutes and then decrease the heat to 325° F and bake for another 30 minutes until the crust is golden and the fruit filling begins to bubble out through the slits.

BUMBLEBERRY PIE

Steps:

• Preheat the oven to 350 degrees.
• Combine the berries, sugar, cornstarch, arrowroot powder, salt, and lemon zest in a large mixing bowl. Stir gently until well combined.
• Line a 9-inch pie plate with the bottom crust. Fill with the berry mixture. Dot the berries with the butter, then top with the second crust. Cut several slits in the top layer to allow steam to escape-alternatively, cut shapes out of the crust or do a lattice crust instead. Flute the edges of the crust together.
• Combine the egg and water in a small bowl and use a pastry brush to brush the mixture over the pie crust. Set the pie on a large baking sheet and bake for 60 to 70 minutes, until the berry juices have released and are bubbly and the crust is light golden.
• Cool on a wire rack for 2 to 3 hours, then slice and serve.

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.

BUMBLE BERRY PIE

Steps:

• Roll out bottom pie pastry; place into a 9 ½ inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
• Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
• Preheat oven to 400°.
• In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
• Add in flour; toss gently again.
• Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
• Dot the top of the filling with the butter.
• Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
• Using a fork, gently move the gratings here and there for an even covering.
• Sprinkle the coarse sugar over the top.
• Put the pie on the center oven rack; bake for 30 minutes.
• Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
• Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
• Transfer pie to a wire rack; let cool at least 2 hours before serving.
• *Don't stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.

BUMBLEBERRY PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
• Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

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.

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.