Bumbleberry Crumble Fruit Pie

Bumbleberry Crumble Pie is the answer when your freezer is full of bags of leftover berries and fruits from other baking days or smoothie cravings. Every time I pull together a pie like this it feels like the best kind of kitchen magic redefining odds and ends into a dessert that no one can resist.

The first time I made this was after a cleaning spree in my freezer and it has become one of my family’s most requested treats. Every slice feels a little bit special and completely homemade.

Ingredients

• Flour: gives structure to the crust and crumble look for unbleached all purpose for the best texture
• Brown sugar: provides rich caramel sweetness and keeps both crust and topping tender
• Salt: brings out all the flavors especially in the crust
• Shortening: provides flakiness in the crust make sure it is very cold
• Butter: brings extra rich flavor and moisture for flaky layers in the crust and for crispness in the crumble choose high quality unsalted and keep it cold
• Ice water mixed with white vinegar: helps the crust stay tender and easy to work with use the coldest water you can get
• Mixed fruit and berries: are what make this pie shine use a blend of whatever small containers you have cherry raspberries blueberries blackberries apples or peaches work and go for ripe fragrant fruit or highest quality frozen
• Sugar: sweetens the filling and balances out tart berries choose white granulated
• Corn starch: dissolves clear and thickens the filling for that perfect jammy texture
• Baking powder: gives a lighter crisp bite to the crumble top make sure your baking powder is fresh for best results
• Cinnamon: adds a hint of warmth go for true cinnamon sticks to grind if you want intense spice or skip for a cleaner fruit flavor
• Rolled oats: give some chew and nutty aroma to the topping use old fashioned for the best crumble texture

Step-by-Step Instructions

Make the Crust:

Use a food processor to pulse together your flour brown sugar salt shortening and butter until the mixture resembles coarse meal with pea sized pieces of butter and shortening. This is what creates that tender flakiness you want in a pie.

Move to a large bowl and sprinkle the ice water and vinegar over the surface. Gently toss with a fork aim for just moistening the dough. Do not knead or press the dough or it will get tough.

Divide the dough into two portions shape into balls wrap tightly and chill in the fridge for at least 30 minutes. You only need one portion for this recipe so freeze the other for future pies.

Roll the chilled dough into a 12 inch round nestle into a deep 9 or 10 inch pie plate and snug the edges under. Use your fingers or a fork to flute or crimp the edge for extra flair.

Wrap a strip of foil around the crust edge to protect from burning. Line the inside with parchment and fill with baking weights or dried beans. Blind bake at 375 degrees F for about 15 minutes to set the crust so it will not get soggy later. Remove the parchment and weights when done.

Prepare the Filling:

Add your mixed berries and fruit with sugar into a heavy saucepan. Cook over medium low stirring gently to avoid crushing the fruit let it simmer for 10 to 15 minutes. As the juices begin to release and bubble stir occasionally.

Mix the corn starch in a small cup with water until dissolved then pour into the bubbling fruit. Stir for another one to two minutes until the mixture turns glossy thick and jammy. If it seems runny add a touch more corn starch slurry and continue until it tightens up.

Let the fruit cool slightly before pouring into your pre baked crust. This helps prevent a soggy base.

Make the Crumble Topping:

Rub together the flour brown sugar butter baking powder cinnamon and rolled oats using your fingertips until the mixture feels like damp sand with no visible butter chunks. The goal is for the crumble to stick slightly together when pinched.

Gently sprinkle the crumble evenly over the cooled fruit layer in your pie shell.

Bake the Pie:

Place your topped pie in a 350 degree F oven and bake for about one hour. The fruit should bubble thickly at the edges and the topping will look golden brown. If the edge crust is browning fast cover just the rim with another foil shield.

Cool for at least one hour so the filling sets before cutting. Serve warm or at room temperature ideally with a scoop of vanilla ice cream.

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My favorite ingredient is always the mix of berries especially when I can add a handful of wild blueberries or tart cherries. The pie always reminds me of picking wild berries with my grandparents and the filling’s color never fails to bring a smile to the table.

Storage Tips

Store any leftover pie tightly covered at room temperature for up to two days or refrigerate for up to five days. To freeze tightly wrap in double foil before baking then store for up to two months. Bake straight from frozen adding about ten minutes to the bake time. Leftover slices can be reheated in the oven for a few minutes to revive the crumble’s crispness.

Ingredient Substitutions

Do not worry if you do not have every berry on hand. Try apples pears plums or peaches in combo with any berries in your freezer. If corn starch is forgotten substitute with flour or arrowroot powder for thickening. For dairyfree swap the butter for plant based sticks and shortening with coconut oil.

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Serving Suggestions

Bumbleberry Crumble Pie shines with freshly whipped cream or classic vanilla ice cream. For a casual option serve just as is with hot coffee for brunch or brunch dessert. For more indulgence drizzle with warm custard or caramel sauce.

Cultural Context

Bumbleberry pies are a deeply Canadian tradition especially in the Maritimes where "bumble" means a hodgepodge mix of whatever fruit is around. These pies are a celebration of homegrown bounty and the joy of resourceful home baking.

Frequently Asked Questions

→ Can I use any mix of berries for the filling?

Yes, you can use a variety of berries and fruits such as raspberries, blueberries, blackberries, and even chopped apples or rhubarb. Frozen or fresh options both work well, making this pie versatile and ideal for using leftover fruit.

→ What is the secret to a flaky dough?

Keeping the butter and shortening very cold is key to achieving a tender, flaky texture in the crust. Handle the dough gently and avoid overmixing to maintain those buttery, pea-sized bits that create flakiness.

→ How can I prevent the crust edges from over-browning?

Cover the edges of the pastry with aluminum foil during baking. If the outer crust begins to darken too quickly, keep the foil on until the final few minutes to ensure even browning without burning.

→ What should I do if the filling seems too runny?

If the fruit mixture doesn't thicken to a jammy consistency, add a bit more dissolved cornstarch while cooking. The filling should set up as it cools, but extra cornstarch helps if the berries are especially juicy.

→ Can I make the pie crust ahead of time?

Absolutely! Prepare the dough in advance, wrap it tightly, and refrigerate for up to two days or freeze for longer storage. Thaw in the fridge before rolling out for best results.