Best Bubbly Or Gather Pies Recipes

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BUMBLEBERRY PIE



Bumbleberry Pie image

Made with four types of berries, this bumbleberry pie is a delicious way to celebrate berry season!

Provided by Kelsie

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

1 double pie crust for a 9-inch pie
1 cup fresh blueberries
1 cup fresh quartered hulled strawberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons arrowroot starch
1/2 teaspoon salt
finely grated zest of half a lemon
3 tablespoons unsalted butter (chilled and cut into 6 chunks)
1 large egg
2 tablespoons cold water

Steps:

  • Preheat the oven to 350 degrees.
  • Combine the berries, sugar, cornstarch, arrowroot powder, salt, and lemon zest in a large mixing bowl. Stir gently until well combined.
  • Line a 9-inch pie plate with the bottom crust. Fill with the berry mixture. Dot the berries with the butter, then top with the second crust. Cut several slits in the top layer to allow steam to escape-alternatively, cut shapes out of the crust or do a lattice crust instead. Flute the edges of the crust together.
  • Combine the egg and water in a small bowl and use a pastry brush to brush the mixture over the pie crust. Set the pie on a large baking sheet and bake for 60 to 70 minutes, until the berry juices have released and are bubbly and the crust is light golden.
  • Cool on a wire rack for 2 to 3 hours, then slice and serve.

FLAKY BUMBLEBERRY PIE



Flaky Bumbleberry Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter
1/4 cup cold water
FILLING:
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

Steps:

  • 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.

Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

BUBBLY OR GATHER PIES



Bubbly or Gather Pies image

These pies are from Anne McCaffrey's Pern Books. This recipe comes from "The Dragonlover's Guide to Pern".

Provided by Evamyth

Categories     Dessert

Time 45m

Yield 12 pies

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine
2 tablespoons granulated sugar
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup ice water
5 cups blueberries (or one 20 oz package, frozen)
1 cup granulated sugar
1/4 teaspoon ground cinnamon (klah bark)
2 teaspoons lemon juice
1/2 tablespoon butter or 1/2 tablespoon margarine

Steps:

  • Crust: Cut the butter into chunks.
  • Combine the dry ingredients in a bowl.
  • Work the butter gently into the dry mixture with a fork until pieces the size of peas form.
  • Sprinkle the water over and work it in.
  • (Do not overwork the dough.) Form the dough into a ball.
  • Filling: Gently toss berries with sweetening and klah bark in a large bowl.
  • Sprinkle citrus juice over mixture.
  • Spoon berries into crust and dot with butter.
  • For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe.
  • Roll out dough on a floured surface to a 1/8 inch thickness.
  • Using a 3-inch cookie cutter, cut out 24 circles.
  • Lay out 12 on a lightly greased cookie sheet.
  • Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
  • Brush the border with egg.
  • Lay the second circle on top of each pie, and press edges together with a fork all teh way around.
  • (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze.
  • Witha knife, cut three or four short slits in the top of each pie.
  • Bake at 400F for 20-25 minutes, until crust is golden.
  • Slide gently off cookie sheet with spatula.

Nutrition Facts : Calories 274.2, Fat 8.6, SaturatedFat 5.2, Cholesterol 21.6, Sodium 156.1, Carbohydrate 47.5, Fiber 2.2, Sugar 24.9, Protein 3.2

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