Bumbleberry describes a jumble of any berries you’d like to throw into that pie crust.

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Makes 8 servings

Ken Haedrich includes this pie from a Prince Edward Island inn in his book “Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie.” That recipe includes fresh rhubarb and strawberries (1 cup each, sliced), but we choose to use all berries, adding blackberries and increasing the amounts of other berries.


1 recipe basic flaky pie pastry, double crust, refrigerated 1 hour

11/3 cups fresh raspberries

11/3 cups fresh blueberries

11/3 cups fresh blackberries

1 cup sugar

2 tablespoons fresh lemon juice

1/3 cup flour

2 tablespoons cold unsalted butter, cut into small pieces

1 tablespoon coarse sugar (aka sanding sugar) or 1 tablespoon sugar


1. On a sheet of lightly floured waxed paper, roll the larger half of the dough pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9½-inch deep dish pie pan; center and peel off the paper. Tuck pastry into pan, without stretching it. Sculpt and flute edge into an upstanding ridge. Place in freezer, 15 minutes; also place remaining unrolled pastry in the freezer. Heat oven to 400 degrees.

2. Combine the berries, sugar and lemon juice in a bowl; toss gently to mix. Add flour; toss gently again. Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon. Dot the top of the filling with the butter.

3. Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese. Using a fork, gently move the gratings here and there for an even covering. Sprinkle the coarse sugar over the top.

4. Bake pie on the center rack, 30 minutes. Reduce oven temperature to 375 degrees and rotate pie 180 degrees so that the part that faced the back of the oven now faces forward. Slide a foil-lined baking sheet onto the rack below to catch any spills. Bake until the top is golden brown and the juices bubble thickly around the edge, 25-30 minutes.

5. Transfer pie to a wire rack; let cool at least two hours before serving.



This dough from “Pie” makes enough for a double-crust 9-inch standard pie or 9½-inch deep-dish pie.


1. Put 3 cups flour, 1 tablespoon sugar and 1 teaspoon salt in a food processor. Pulse several times to mix. Scatter 1 stick (½ cup) cold unsalted butter, cut into ¼-inch pieces, over the dry ingredients. Pulse five or six times to cut butter in. Fluff with a fork, lifting mixture up from bottom of bowl. Scatter ½ cup cold lard (or nonhydrogenated vegetable shortening), cut into pieces, over the mixture. Pulse five or six times. Fluff again. Drizzle ¼ cup cold water over mixture; pulse five or six times. Fluff again. Sprinkle on ¼ cup more cold water, if needed. Pulse five or six times more, until clumps begin to form. Dough should look like coarse crumbs.

2. Dump contents into a large bowl. Test the pastry by squeezing some between your fingers. If it seems a little dry and not quite packable, drizzle with 1 teaspoon or so of cold water; work it in with your fingers.

3. Pack the dough into two balls, one ball slightly larger than the other. That is your bottom crust. Knead each ball once or twice. Flatten into ¾-inch thick disks on a lightly floured surface. Wrap each in plastic; refrigerate one hour or overnight before rolling.

Joe Gray, Chicago Tribune