Monday, May 11, 2015

Bumble Berry Pie

Throughout the fall and winter months I'm always happy to be able to take frozen fruit from my freezer. It's time to finish up the last of the berries in the freezer as soon we'll be picking this years crop. I love baking pies, and any mixture works well, but my favourite when it comes to a bumble berry pie is the trio of blackberries, blueberries and raspberries. Take a look at our recipe index under pies to find a wonderful assortment of pies and pastries. Many are very similar with just a wee difference in measurements. There are lots of tips and secrets there too for perfect pie making. The amounts in this recipe are for a deep dish pie.
  • pie crust for one double crust deep dish pie plate
  • 7-8 cups total of mixed berries, blackberries, blueberries, raspberries
  • 1 cup white sugar
  • 1 1/2 tbsp cornstarch 
  • 1 1/2 tbsp instant tapioca
  • 1 tbsp lemon juice
  1. Roll out pie dough and line deep dish pie plate.
  2. Mix together berries and remaining ingredients.
  3. Pile berry mixture into pie crust.
  4. Roll out pasty for top crust and lay over berries. 
  5. Trim and pinch edges. Cut slits on top. 
  6. Bake in pre heated 375ยบ oven for 60-70 minutes until juice from berries bubbles thick.


  1. Looks absolutely delicious. I have frozen berries languishing in my deep freeze....but not for long!

  2. I can almost taste that Kathy!!! It's perfection.

  3. I have a bunch of berries in the deep freeze and was just wondering what I could do with them! I just want to know if you defrost the berries before assembling the pie? If you do defrost them, what do you do with all of the liquid that you'll have from the berries. Thanks!