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Flaky Bumbleberry Pie

When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 1 hour + cooling
  • Makes
    8 servings


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold butter
  • 1/4 cup cold water
  • 1 medium tart apple, peeled and diced
  • 1 cup diced fresh or frozen rhubarb, thawed
  • 1 cup fresh or frozen raspberries, thawed and drained
  • 1 cup fresh or frozen blueberries, thawed and drained
  • 1 cup sliced fresh or frozen strawberries, thawed and drained
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon juice


  • In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.
  • Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate.
  • In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil.
  • Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 449 calories, 23g fat (14g saturated fat), 61mg cholesterol, 528mg sodium, 58g carbohydrate (31g sugars, 3g fiber), 4g protein.

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  • pattiejean
    Jun 18, 2019

    What a fun and delicious recipe!! The combination of different fruits is so pretty and tasty, and I love the flaky crust. I found it similar to puff pastry. I followed the recipe as written, but used blackberries as raspberries weren't available at my supermarket at the time. I also chilled the pie crust dough before assembling the pie. I made this as a special treat for hubby for Father's Day-will definitely make again!

  • JennyOz
    Jun 15, 2019

    2 sticks of butter for 1-1/2 C flour? Is that a typo?

  • Kasha
    Jul 24, 2013

    used pastry from another recipe but filling is excellenteasy to makeused lattice cutter and sprinkled with sugar for the top!

  • Schoutena101
    Jun 23, 2013

    Delicious, easy to make, and everyone will love it

  • Denco24
    Jun 23, 2013

    Very, very good pie. Have taken it to a potluck twice and both times, it was the first dessert to go. I sprinkled shimmer white sugar (decorator's sugar) on top before baking - as it appears in the picture with this recipe. This pie makes a beautiful presentation as well as being one of the best fruit pies ever!

  • Schoutena101
    Jun 22, 2013

    Delicious, easy to make, and everyone will love it

  • mommyofthecutest3
    Jun 14, 2011

    This was the best Bumbleberry Pie Recipe I have ever made. I had lots of people over and everyone wanted more pie after it was all gone. Next time I will make 2 :)

  • T. Bone
    Nov 23, 2008

    THIS IS THE BEST PIE! My husband and I had it in BC, Canada years ago and then we saw the recipe in this magazine from the restaurant where we had it. When ever I make it all want the recipe and LOVE it. You must make it!!!