This gorgeous summer Bumbleberry Pie gets its sweet tart flavor from four kinds of berries plus a hint of rhubarb. Decorate the sweet with a simple star crust for a festive dessert.
I owe much of my love for baking and my interest in blogging to a brief tenure I had at a bakery. It was there that I really began to appreciate the power of food and the connections it creates between us. I loved learning customer’s names and favorite orders. I loved boxing up a special birthday cake and wondering what joy it might bring to the party or workplace where it was headed.
It was there I discovered the wonders of the Morning Glory Muffin, how to make a killer panini, and perhaps best of all, the absolute bliss of a Bumbleberry Pie. 
The bakery I worked for was known for their Bumbleberry Pie, and it remains one of my most favorite things on their menu. Bumbleberries aren’t actually a thing (though you wouldn’t be the first person to think so…ahem). Instead, bumbleberries represent a mixture of berries, often tossed with either apples or rhubarb.
If raspberry pie is good, and blackberry pie is great, and strawberry rhubarb pie is wonderful, it stands to reason a bumbleberry pie would be pretty darn fantastic. And indeed, it is. I am absolutely smitten with this bright, jewel toned pie bursting with the flavors of spring. It’s sweet, it’s just a tad tart, and it’s begging you to make it and serve it warm with a big ol’ scoop of vanilla ice cream.
You can get away with nearly any combination of berries in this, but my recipe includes blueberries, blackberries, raspberries, strawberries, AND rhubarb, because I can’t bear to leave anyone out. However, if you’ve only got a couple kinds of berries on hand, don’t let that stop you from making this pie! It’ll be fantastic with whatever combination you scrounge up.
A few notes on the pie crust.
-I finally got a food processor , and now I actually might make pie more than three times a year. It made cutting the butter into the flour an absolute breeze. Never fear though–I’ve still included instructions for making the crust by hand, and this pie is undoubtedly worth the work.
-I branched out from my usual All Butter Pie Crust and tried Joy the Baker’s Buttermilk Pie Crust for this recipe, and I have to say, I LOVE IT. Flaky, flavorful, easy to prepare–this will likely be my go-to from here on out.
-Give yourself some time to make the pie crust in advance. Butter pie crusts have to chill before rolling (if you want to avoid tears and cursing, that is).
-Instead of making a top crust or dealing with a lattice crust, I cut my second crust into star shapes.
-This makes the top crust REALLY simple, and I also love the way it looks! The stars are perfect for Memorial Day and Fourth of July, but you could easily swap out the shape for other occasions as well!
If you decide to go the cookie cutter route, you’ll have leftover pie crust. THIS IS NOT A BAD THING. It just means you get to make pie crust cookies! My super easy recipe for the scraps will be coming next week.
Click here for the buttermilk pie crust recipe.
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Summer Bumbleberry Pie
- Total Time: 70 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A summery pie bursting with bumbleberries and a touch of rhubarb. Perfect for a warm afternoon!
Ingredients
- 1 1/2 cups (355 ml) blueberries
- 1 1/2 cups (355 ml) blackberries
- 1 1/2 cups (355 ml) raspberries
- 1 1/2 cups (355 ml) strawberries (halved)
- 1 cup (237 ml) rhubarb (chopped)
- 3/4 cups (178 ml) sugar
- 1 1/2 Tablespoons lemon juice
- 1/3 cups (79 ml) flour
- Milk
- coarse sanding sugar (for finishing)
Instructions
- For the crust
To make the pie
- Preheat oven to 425°F (218°C).
- Remove pie crusts from the fridge and place on a lightly floured surface or between two pieces of waxed paper. Roll out each crust to a 12-inch round. Place one round in a 9-inch pie dish and prick the bottom with a fork. Trim the edges, use a fork to create a design, or scallop the edges.
- Place the crust in the fridge.
- Use a cookie cutter to cut shapes from the other crust. Place shapes on a baking sheet and chill.
- Roll up and cut out scraps to make pie crust cookies.
- To make the filling, combine all fruits, sugar, lemon juice, and flour in a bowl.
- Pour filling into the chilled pie crust. Top with cutouts, slightly overlapping but leaving space for steam.
- Brush top and edges with milk and sprinkle with coarse sanding sugar.
- Place the pie on a baking sheet lined with parchment paper.
- Bake at 425°F (218°C) for 15 minutes, then lower heat to 375°F (191°C) and bake for 30-35 minutes, or until golden brown. Cover any overly browned spots with aluminum foil.
- Let the pie cool completely before slicing for perfect slices, or serve warm.
Notes
- To prevent a soggy bottom, pre-bake the crust for 10 minutes before adding the filling.
- For a sweeter pie, increase the sugar to 1 cup. Taste the filling before adding to the crust to adjust to your preference.
- Leftover pie can be stored in the refrigerator for up to 4 days and reheated gently in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 70
- Fiber: 5
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
What types of berries can I use for the bumbleberry filling?
You can mix any combination of berries, such as raspberries, blackberries, strawberries, and blueberries, along with a hint of rhubarb for added tartness.
How do I achieve the star crust design for the pie?
To create a star crust, roll out the pie dough and cut it into star shapes using a cookie cutter or knife, then arrange the stars over the filling before baking.
Can I use frozen berries for this recipe?
Yes, frozen berries can be used, but make sure to thaw and drain any excess moisture to prevent a soggy pie.
