As far as I know, there’s no such thing as a bumbleberry (here's the story). But Bumbleberry Pie is a great way to take advantage of the different textures and flavors of a variety of berries.
Alberta's house in Sullivan County, Pennsylvania, where the best bumbleberry pies are baked.
9” pie crust, plus extra
crust for top crust or pie crust art
5-6 cups blueberries, huckleberries, blackberries, and/or raspberries
1 cup sugar
1/2 cup flour
Preheat oven to 425 degrees.
Place berries in a large bowl. Mix flour and sugar in a small bowl. Pour on fruit and mix to blend. Let the mixture sit for about 10 minutes.
Pour into pie crust and spread evenly.
Roll out additional pie crust and place on top of berries. Here are some options:
— Make pie crust art, using cookie cutters or a knife to cut out different shapes and place on top of fruit.
— Make a lattice crust.
— Make a traditional double-crust pie. Place top crust on fruit and pinch the edges to make a tight and pretty border. Cut some slits in the top to allow steam out.
Bake at 425 for 10 minutes. Lower temperature to 325 and bake for an additional 30-40 minutes. Fruit and juices should be bubbling around the edges.
— The proportions of berries will vary with what is available, so this pie is always a little different each time you make it. I tend to prefer about half blueberries. Whatever the combination, it’s great, and easy—nothing to chop or slice!
— Wild blueberries tend to be smaller and less juicy than cultivated berries, so they may require less flour and sugar. I often find when I’ve blended the berries and flour mixture, there’s some left in the bottom of the bowl. I just discard it.
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.