Bumbleberry Pie II Recipe - Allrecipes.com
Bumbleberry Pie II Recipe
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Bumbleberry Pie II

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"I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!"

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
  3. In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
  4. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2003

This is a great recipe! I turned this into a cobbler to cut down on the cholesterol. I eliminated the pie crusts and substituted a crumb topping made from brown sugar, oatmeal & walnuts.

Most Helpful Critical Review
Aug 28, 2008

Not very good. Haven't had a lot of bumbleberry pies - mostly store bought. I had never made one before and much prefer a store bought one to this one, although I prefer to do my own home baking.

Feb 14, 2005

A 5 out of 5!!! This pie is terrific. Normally, I have a difficult time making good pie dough, but this one was absolutely delightful, both to work with and to eat. :) I didn't have time to chill it 4 hours, so I only chilled it for 1 - and it still was a dream to roll out. I used my own frozen raspberries, blueberries, and rhubarb in this recipe, and the fresh apples called for. By the time I put that into my pie crusts, there simply wasn't any more room for the strawberries - so I left them out, and didn't even miss them. One thing I would suggest: serve this pie when it's totally cooled off, *not* warm from the oven. I served it warm, and the juice from all the berries made it really runny. I was a little upset at first, thinking I didn't add enough flour or something, but when it cooled off, it was a perfect consistency and thickness. I will be saving the pie dough recipe for all my pie recipes from now on, and I'll DEFINITELY be making this recipe again!

May 31, 2006

This was the best ever!! Subsituted cornstarch 4T for the tapioca. Turned out perfect. Already made it twice.

Jul 23, 2007

After reading all the reviews, I figured this pie would be delicious with whatever you put in it, and I had a large amount of strawberries, blueberries and nectarines in my fridge that needed to be used up quick. I halved the recipe for one pie and used my three fruits and as one reviewer suggested, used 4T cornstarch in place of the tapioca since I didn't have any. I also used a storebought crust, just being lazy I guess. So yummy, not too sweet, a little on the tart side from my nectarines, it's just a good all around recipe that you can tailor to whatever you have on hand.

Aug 16, 2004

Ok, so I used this recipe and comments as a "guide!" I used frozen mixed berries, rhubarb, an apple (total fruit about 6 cups) and Pillsbury pie crusts. I partially defrosted and drained the fruit. Used one cup of sugar, 1/3 cup flour and about 1 1/2 tablespoons of tapioca. I made one pie and it was fabulous! I will make this again! Everyone raved about it!

Dec 13, 2003

This is the first bumbleberry pie I have ever made or tasted and it is divine!! (After searching the internet and reading up on the history of "Bumbleberry " pie, I decided on this recipe because it seemed like the tastiest mixture of fruit, and I was not dissapointed.) I have made 5 of them already. I have to say that the pie crust is very easy to make, as well as light and flaky, but it was missing the flavor that butter gives to a crust, so I think I will use some butter in it next time. Try it! It's a wonderful addition to your pie recipe collection!

Jan 07, 2004

These pies are excellent- my husband loves fruit pie and he said that pies don't get any better than this! I used frozen mixed berries(I cut up the whole strawberries) and rhubarb and did not thaw the fruit. I also made the crust with half unsalted butter and half shortening and increased the salt to 1/2 tsp. Also, dotted pie filling with butter and brushed crust with milk and sprinkled with sugar crystals. Yum, yum!


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  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 73.7 g
  • 24%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 27 g
  • 41%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 44 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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