Reviewed: Jul. 5, 2008

This pie was ok, not great or terrible just in between. The grocery store did not have any rhubarb so I made the pie exactly per the recipe minus that. I like berry pies to be sweeter. This one was not sweet enough for me. Personally I would rate this three stars but the other two friends who ate it each rated it a four and a five so I went with four stars.

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Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jun. 17, 2008

This pie was simply amazing. The filling was the perfect consistency.

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Reviewer:

ELAINE77

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

Reviewed: Jun. 16, 2008

5+++. Excellent pie & crust recipe. I used the crust recipe as is - perfect & very forgivable. Like the other reviewers, I made substitutions using what I had on hand ~ 12 cups of mixed strawberries, peaches, blackberries, and rhubarb. I didn't have the tapioca, so I used corn starch per another reviewers suggestions. Came out perfect, & the best tasting pie ever.

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Reviewer:

wishiwascookin

Cooking Level: Intermediate

Reviewed: Jun. 8, 2008

This is the first time I've ever had, made or heard of Bumbleberry Pie, and since I had most of the ingredients on hand, I had to give it a try. I used 1 1/2 cups each of frozen strawberries, raspberries, and blueberries, thawed and drained, no rhubarb, and 1 red delicious apple, which came up to 1 1/2 cups. I subbed 2tsp corn starch for the tapioca and went with my own crust and this? Is just too yummy. Another commenter said that this pie is very forgiving of substitutions and I have to agree. Like other commenters, I also agree that this pie needs to cool before you eat it or it will be runny. This might also be a good recipe to use for just a one berry pie - either way, I have a feeling this is going to become a new summer staple around my house!

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Bella Vista, Arkansas, USA

Reviewed: Dec. 7, 2007

This is the perfect pie. My favorite. Note: I thought the pie was a little thin, so I double the filling recipe. As a result, the tapioca never cooked all the way. Next time I'll experiment with instant tapioca. Update: Instant tapioca is no good. The texture of the whole pie was really gooey and weird, and I missed the texture of the regular tapioca beads. It is definitely worth using regular tapioca even if that means sacrificing the deep dish pie.

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Reviewer:

ABCDEFG679

Reviewed: Nov. 28, 2007

This makes such a juicy flavorful pie! I substituted cornstarch for tapioca. Had never tried rhubarb, pleasantly surprised. I would recommend including the apples if you do the rhubarb because they compliment each other very well.

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Reviewer:

Mrs. D

Reviewed: Nov. 11, 2007

I got rave reviews from all the neighbors I made this for! I did not have raspberries on hand, so I supplemented with additional rhubarb and strawberries. I also did not have tapioca, so I took the advice of another reviewer and used cornstarch and water. So good! I wish it were still summer so I could make it again and again! Thank you!

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Reviewer:

HAYNIE13

Cooking Level: Intermediate

Home Town: Cerritos, California, USA

Living In: Boise, Idaho, USA

Reviewed: Oct. 12, 2007

Yummy! I used store-bought pastry and just used the filling part of the recipe... delicious! Just how bumbleberry pie should be!

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Reviewer:

Teddi

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Aug. 10, 2007

I needed to make a pie and didn't have time to run to the grocer's. I used apple-rhubarb jam instead of sugar, arrow root instead of tapioca, added blackberries, and dropped the rhubarb and lemon juice. Still delicious! What a great pie! This recipe was so forgiving of substitues!

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Reviewer:

bethany

Reviewed: 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.

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26 users found this review helpful