Prep 15 mins
Cook 50 mins
This version of bumbleberry pie is the specialty at A La Mode in Vancouver's Granville Island Market.
- 2 cups all-purpose flour
- 3⁄4 cup shortening
- 1⁄2 teaspoon salt
- 1⁄3 cup cold water
- 1 cup rhubarb, chopped
- 2 cups apples, peeled and chopped
- 1 cup blackberry
- 1 cup raspberries
- 3⁄4 cup granulated sugar
- 4 teaspoons all-purpose flour
- 4 teaspoons cornstarch
- 4 teaspoons butter
- 1 tablespoon lemon juice
- Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
- With the motor running, add the cold water until the mixture starts holding together.
- Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
- To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
- Set aside.
- Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
- In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
- Combine the sugar, flour and corn starch.
- Toss with the fruit to coat evenly.
- Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
- Roll out the remaining pastry.
- Moisten the rim and fit over the filling, pressing gently along the rim.
- Trim the edge and crimp.
- Slash the top to allow the steam to escape.
- Bake in a preheated 425 degree F oven 15 minutes.
- Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
- Cool on a rack.
This was definitely love at first bite, or was it slice? The best pie recipe I've tried so far and perfect for spring! I realized that I only had 1/2 c. of rhubarb so improvised by adding a 1/2 c. of fresh blueberries - divine! I'm an inept pie crust maker so relied on Trader Joe's premade which was surprisingly good. This was just delicious, thank you Irmgard!