Bumbleberry Pie I

Used a mixed bag of frozen fruits with blueberries, cranberries, raspberries, blackberries… I left the sugar amount since these berries can be tart. It was perfect! Especially hot with vanilla ice cream!

This pie is “husband-approved”! Easy to make and tastes awesome.

Not a bad pie though I cut the sugar down to 3/4 cup and still found it too sweet. The next time I tried 1/2 cup and it was still quite sweet. The third time I used a 1/4 cup and that was just right. I also replaced the raspberries with extra blackberries since I don’t like the former and had lots of the latter.

I’ll make this one again! I made a double batch of the Butter Flaky Pie Crust from Allrecipies site to do a lattice top crust and great flaky bottom crust, and added a teaspoon of fresh Lemmon zest, and a pinch of cinnamon to the crust to add a bit of zing. Followed the recipe exactly, and perhaps a touch sweet for some, but the tart rhubarb offset the sweetness for my taste.

This pie is absolutely de-lish!! I decreased the sugar, as my family likes it a little more tart. I also increase the flour when using frozen fruit or it turns out soupy. The previous reviews offer a lot of wonderful advice. Thank you for this wonderful recipe.

I followed this recipe exactly as written and had no issues whatsoever. This is a VERY tart (yet delicious) pie and the sugar it calls for was the perfect balance for my black/raspberries & rhubarb. I’m not sure why the other reviewers thought differently…maybe their berries were sweeter than mine (which were sweet but more tart)?

My husband actually requested a bumble berry pie even though we’d never tried one before. It was amazing! I used 3/4 cup of sugar as others had recommended and it was perfect for our taste. I used store bought crusts but made the top a lattice crust and it looked great. I would definitely make this again…super easy!

The first pie i ever made by myself and it was a huge hit. thanks for this recipe and the future pie confidence it gives me

Followed advice to add thickening to the deep pie pan.

Very good !! Made a 10 in pie yesterday, cutting the ingredients in half & I used my own pie crust recipe. It is wonderful!!! I added a little lemon juice & less sugar since my berries were sweet. For 1 pie, I used only 3/4 c sugar. Perfect!!. Since we are only 2 now, we sent some to our neighbors. They agreed, it’s wonderful !! Thanks

I made this pie for a 10 inch deep dish pie plate. It’s a Watkins collectable pie plate set given to me and all 5 of my sisters. I have to tweak every recipe to accomodate the pie plate. Once you have a pie plate like that a plain old 9 inch one isn’t as good. This recipe turned out incredible! I generally just do a recipe 1 and 1/2 times for the filling. It works out just fine. I have researched many bumbleberry recipes and this one was the one I chose. I thought that it also had blueberries in it, so I added 2 pints of them to the recipe. I only used 2 c. apple slices, but did 2 pints of raspberries, blackberries and blueberries, and just one and a half cup rhubarb. I used 1 3/4 c. sugar and 1/2 c. flour. This pie turned out amazing. I should have had more thickening, will do that next time, but this is a real keeper, thanks Doreen for sharing it with us.

I have made this pie twice. First time was a disaster(far too watery), second time was one of the best pies I made. I used blackberries, raspberries and a mango. Using the 4.4oz containers our stores(here in Toronto) sell raspberries and blackberries in as cups. I used three of blacks and one of rasps and the mango sliced thin. I sprinkled some sugar and a pinch of starch on the fruit and let them sit for an hour while Cynjne made the crust. I also added a 1/2 teaspoon of starch to the flour and sugar mix. Adding the starch was a tip Cynjne picked up somewhere, it worked. She found the pie almost too sweet, but it is pie … what do you want. lol She really liked the mango in the pie. It was really good. I am going to make it again in the next day or two. This time I am going to use more raspberries and add some blueberries. I may omit the mango. I am also thinking about using a peach.

This pie is so good. I did as others sugested and cut the sugar to 3/4 cup. I used blueberries, strawberries, raspberries, apples, and rhubarb. OMG, so good. It went so fast I had to make another one the next day.

This is probably the best pie I ever made.So yummy and a good way to use some of the rhubarb I have growing.Thank for a great recipe.

Wonderful!!! My family gobbled it up for Easter.

This pie is a winner! A perfect blend of fruits. I used frozen rhubarb and frozen berries and it was still great. Be gentle when blending the berries in so you do not crush them.

So easy and even my fruit-challenged husband loved it!

I made this pie 2 years ago for Christmas and my 9 year old granddaughter request this for every holiday since but she does not get it. It is her 11th birthday this week and she wants this instead of a birthday cake. She just can’t forget it. It is a wonderful pie. Granddaughter is now 14 & guess what she wants for her birthday? Yup! She said it’s my favorite dessert. I have been using the frozen mixed berry fruit instead of the fresh as well as the rhubarb with having to make this year-round and it is still wonderful. I do increase the flour to 1/2 cup then with frozen fruit because of the liquid from frozen fruit. We love it. Serve with vanilla ice-cream.

very good

I don’t eat berries but my husband and friends thinks this is the best they’ve ever eaten. It’s quickly became their favorite! Thanks for the recipe!

I entered the pie in a berry pie baking contest and got second place! I substituted blueberries for the blackberries as they weren’t ripened at the time of the contest. Marionberries would have been great also.