BUMBLE BERRY PIE

Bumble Berry Pie image

Provided by ratherbeswimmin

Categories Pie

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

Previous Next

1 pastry for a double-crust 9-inch pie, refrigerated (enough for double crust)
1 cup fresh raspberry
1 cup fresh blueberries, picked over for stems
1 cup sliced fresh strawberries
1 cup fresh rhubarb, stalks sliced crosswise 1/2-inch thick
1 cup sugar
2 tablespoons fresh lemon juice
1/3 cup all-purpose flour
2 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon coarse sugar or 1 tablespoon granulated sugar

Steps:

Roll out bottom pie pastry; place into a 9 ½ inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
Preheat oven to 400°.
In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
Add in 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.
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.
Put the pie on the center oven rack; bake for 30 minutes.
Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
Transfer pie to a wire rack; let cool at least 2 hours before serving.
*Don't stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.