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TEST KITCHEN APPROVED

Bumbleberry Pie

Name: Bumbleberry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings (2 pies)
Ingredients: 5-1/2 cups all-purpose flour; 1/4 teaspoon salt; 2 cups shortening; 1 egg; 1 tablespoon white vinegar; 3/4 cup cold water; FILLING:; 2 cups each fresh or frozen blueberries, raspberries and sliced strawberries; 2 cups fresh or frozen chopped rhubarb; 4 cups chopped peeled baking apples; 2 cups sugar; 2/3 cup all-purpose flour; 2 tablespoons lemon juice; EGG WASH:; 1 egg yolk; 1 to 2 tablespoons water

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. + chilling Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Buffalo Mountain, Lodge, Bannff, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

This pie has long been a hit here. It is so popular it would be impossible to take it off the menu.—Buffalo Mountain Lodge, Bannff, Alberta

TEST KITCHEN APPROVED

Bumbleberry Pie

1 Reviews Add your review

Yield:16 servings (2 pies)

Prep:30 min

Cook:50 min

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Ingredients

5-1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups shortening
1 egg
1 tablespoon white vinegar
3/4 cup cold water
filling:

2 cups each fresh or frozen blueberries, raspberries and sliced strawberries
2 cups fresh or frozen chopped rhubarb
4 cups chopped peeled baking apples
2 cups sugar
2/3 cup all-purpose flour
2 tablespoons lemon juice

egg wash:

1 egg yolk
1 to 2 tablespoons water

Text Ingredients

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Directions

1
In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes.

2
On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges.
3
Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.