This homemade bumbleberry pie (mixed berry pie) is easy to make and so tasty. One of our favourite summer desserts, the whole family will love it!
Bumbleberry pie, or mixed berry pie, is one of my favourite desserts. I love the combination of mixed berries, apple, and rhubarb in flaky pastry. It’s absolutely delicious.
Plus it’s super quick and easy to make, so that’s an added bonus!
You can even make this pie with just mixed berries, if you don’t have rhubarb or can’t find it. Or replace the rhubarb with more apple if you like. Either way, it’s delicious, but if you have rhubarb, I highly recommend adding it to this mixed berry pie.
Fresh or frozen fruit is fine in this pie, or a combination. I used frozen rhubarb, but everything else was fresh. I’ve also made it with all frozen fruit and it was just as delicious. If you’re using frozen fruit it does need to bake for an extra 10-20 minutes though.
Make sure to bake this mixed berry pie long enough that the filling bubbles. You can tent foil over the pie if the pastry is browning too much, but if you take the pie out before the filling is bubbling, it won’t set properly.
Why is it called bumbleberry?
The word bumbleberry is used to describe a random mix of berries. It’s not actually a type of berry! So this is just a mixed berry pie, that also has some apple and rhubarb added in.
You can use any mixture of berries you like in this pie though, and it will be delicious. I always add some rhubarb and apple as well, as they balance the sweetness of the berries, but you can use just mixed berries if you prefer.
Do you need to thaw frozen berries for a mixed berry pie?
You don’t need to thaw frozen berries before using them in this bumbleberry pie recipe. Plan on adding another 10-20 minutes to the bake time though.
I’ve made this pie with both fresh and frozen berries, and I did prefer the pie with fresh berries. That being said, if I hadn’t made them within a week of each other, I may not have really noticed the difference, as both tasted great!
The main difference is bake time. The fresh berries also held their shape better when baked. The frozen fruit compressed a bit more as the pie baked. But both were delicious, so use frozen fruit if that’s what you have!
How to make Bumbleberry Pie (Mixed Berry Pie):
- Make sure to keep your pie crust cold, leaving it in the fridge until your filling is made and the oven is preheated. It’s easier to roll out when it’s cold, and it has the flakiest texture when it’s cold going into the oven.
- If you’re using frozen berries, don’t thaw them. Use them frozen, and just add 10-20 minutes to the bake time.
- If the pie crust is getting too dark, tent the pie with aluminum foil until the filling is cooked.
- Make sure to bake the pie until the filling is bubbling. If the pie filling isn’t bubbling, it won’t thicken properly and you’ll end up with a soupy pie when you slice into it.
- I love this Homemade Pie Crust recipe. If you want a shortening only recipe, the crust in this Cherry Cheesecake Pie recipe is great. Or a store-bought shell will work just fine if you’re in a hurry!
Here are some more great pie recipes for you:
Bumbleberry Pie
This homemade bumbleberry pie (mixed berry pie) is easy to make and absolutely delicious. One of our favourite summer desserts, the whole family will love it!
Ingredients
- 1/2 recipe Homemade Pie Crust (enough pastry for one double crust)
- 1 cup chopped, peeled apple
- 1 cup chopped rhubarb
- 4 cups mixed berries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, gently toss together the apple, rhubarb, berries, sugar, cornstarch, and lemon juice. Set aside.
- Roll out half of the pie crust and fit it inside a 9 inch pie plate, trimming off the excess pastry.
- Pour the berry mixture into the pie crust.
- Lightly wet the edge of the crust with a bit of water. Roll out the other half of the pastry and set it over top of the berries. Crimp the edges to seal them.
- Whisk together the egg and water and brush it lightly over top of the pastry. Use a sharp knife to cut slits in the top crust to vent the pie. Sprinkle sugar over the top crust.
- Place the pie on a baking sheet in case it bubbles over, and bake for 15 minutes.
- Reduce the heat to 375 degrees F and continue baking for another 35-45 minutes or until the crust is lightly browned and the filling is bubbling.
- If the pastry is getting too brown and the filling isn’t bubbling yet, tent some foil over top to prevent more browning. **Make sure the filling is bubbling before removing the pie from the oven!
- Allow the pie to cool completely before slicing so that the filling will set.
Notes
For frozen fruit, increase the bake time by 10-20 minutes, making sure to bake until the filling is bubbling. Tent the pie with foil if the pastry is browning too much.
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Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 27mgCarbohydrates: 28gFiber: 4gSugar: 20gProtein: 2g
Nutrition Information is estimated based on ingredients used and may not be exact. Nutrition calculation does not include pie crust.