By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 16
566 cal · 105 min
Bumbleberry Pie II
Recipe GLPR93662829f264b5
A stunning double-crust fruit pie loaded with apples, rhubarb, strawberries, blueberries, and raspberries in a buttery, homemade pie crust. This impressive bumbleberry pie combines five different fruits with lemon juice and tapioca for a perfectly balanced filling. Ideal for special occasions and gatherings.
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Ingredients
5 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups shortening
1 egg
1 tablespoon vinegar
3/4 cup water
4 cups peeled, cored, and chopped apples
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons fresh lemon juice
2 cups white sugar
2/3 cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water
Directions
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour and salt.
Cut the shortening into the flour mixture using a pastry cutter or fork until the mixture resembles coarse breadcrumbs.
In a separate bowl, whisk together 3/4 cup water, the egg, and the vinegar. Add this wet mixture to the flour mixture and stir gently until a dough forms. Divide the dough into 4 equal balls, wrap each in plastic wrap, and refrigerate for at least 4 hours or overnight.
Remove the dough from the refrigerator and roll out each portion to fit a 9-inch pie pan, creating enough dough for both a bottom crust and a top crust for each of two pies.
Line two 9-inch pie pans with the bottom crusts and set the top crusts aside. In a large bowl, combine the chopped apples, rhubarb, sliced strawberries, blueberries, raspberries, and lemon juice.
In another bowl, mix together the sugar, 2/3 cup flour, and tapioca. Gently toss this mixture with the combined fruit until all fruit is evenly coated. Divide the fruit filling equally between the two prepared pie pans. Top each pie with its reserved crust, trim any excess dough, and crimp the edges to seal.
Beat together the egg yolk and 2 tablespoons water to create an egg wash. Brush the egg wash over the top of each pie crust.
Using a sharp knife, cut 3 or 4 slits in the top of each pie to allow steam to escape during baking. Bake in the preheated 350°F oven for approximately 50 minutes, or until the crust is golden brown and the filling is bubbling at the edges. Allow the pies to cool for 15-20 minutes before serving.
Comments
Bumbleberry pie uses four berries plus rhubarb and apples that are all readily available year-round at every major Charlotte chain, making ingredient hunting painless. The 105-minute stated time is honest for a two-crust pie with a vinegar-shortening dough, though rhubarb-strawberry-blueberry-raspberry filling with tapioca will need a gentle simmer to thicken, closer to true time. At roughly $1.50 per serving for a 16-slice pie, the cost is low because it relies on common pantry items and seasonal berries that are cheap in summer and reasonably priced frozen year-round. This is a classic dessert that reheats well covered in the oven or at room temperature, making it ideal for potlucks or weeknight meals, though it demands the oven for over an hour and won't hold a reader's attention during baking, so it is not fussy in terms of active work.
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