Best 2 Jumbleberry Pie Recipes

**Jumbleberry Pie: A Spectacular Fusion of Sweet and Tangy Berries Wrapped in a Flaky Crust**

Indulge in the ultimate berry extravaganza with our delightful Jumbleberry Pie. This exceptional dessert combines the vibrant flavors of blackberries, blueberries, raspberries, and strawberries, creating a symphony of sweet and tangy notes. Enclosed in a golden-brown, flaky crust, each bite offers a burst of juicy berries and a satisfying crunch. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes guide you through every step of the process, ensuring a picture-perfect pie that will impress your family and friends. From gathering the freshest berries to mastering the art of pie crust, we've got you covered. So, embark on this culinary adventure and relish the extraordinary taste of our Jumbleberry Pie.

Let's cook with our recipes!

JUMBLEBERRY PIE (SUMMER BERRY PIE)

Jumbleberry Pie (Summer Berry Pie) image

Categories Berry Dairy Dessert Bake Kid-Friendly Summer Gourmet Small Plates

Number Of Ingredients 16

Ingredients

For 2 recipes pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 cups blackberries, picked over and rinsed
3 cups blueberries, picked over and rinsed
2-1/2 cups raspberries or other summer berries such as red currants or boysenberries picked and rinsed
1/3 cup cornstarch
1-1/2 cups sugar plus additional for sprinkling the pie
1/4 cup fresh lemon juice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cut into bits
1/4 cup half-and-half
peach and brown sugar ice cream as an accompaniment if desired

Steps:

To make pâte brisée:
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling. Serve the pie with the ice cream.

JUMBLEBERRY PIE

Jumbleberry Pie image

Make and share this Jumbleberry Pie recipe from Food.com.

Provided by EmeraldAngel527

Categories Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 prepared pie crusts, thawed
1 1/2 cups each blueberries, strawberries, blackberries, raspberries (fresh or frozen. If frozen, dethawed and drained)
3 -4 tablespoons cornstarch or 3 -4 tablespoons quick-cooking tapioca
1 1/4 cups sugar
2 teaspoons cinnamon
2 egg whites (beaten until fluffy)
1/4 cup sugar
1 teaspoon cinnamon

Steps:

Preheat oven to 425 degrees.
In a large bowl, mix the dethawed/drained berries with the cornstarch or tapioca. Mix in 1 1/4 cup sugar, 2 teaspoons cinnamon.
Spray pie pan bottom and sides with non-stick spray.
Line a 9" pie pan with one pie crust.
Fill crust with berry mixture.
Place second pie crust over top, trim and flute edges.
In a small bowl, whip egg whites until fluffy.
With basting brush, brush egg whites over top pie crust, including edges.
In another small bowl mix the 1/4 cup sugar and 1 teaspoons cinnamon.
After crust is brushed with egg whites, sprinkle cinnamon/sugar mixture generously over entire top crust, including edges.
Place pie on top rack in the oven. Bake for 10 minutes.
Reduce heat to 350 degrees, cover the crust edges with tin foil or pie crust shield. Continue to bake for 45 to 60 minutes, until top is golden brown.
Remove from oven, set on cooling tray for 30 minutes.
Serve warm with whipped topping or vanilla ice cream.
ENJOY!

Nutrition Facts : Calories 406.6, Fat 15.1, SaturatedFat 3.7, Sodium 248.5, Carbohydrate 65.6, Fiber 2.9, Sugar 40.3, Protein 3.9

Tips:

Use fresh or frozen berries: Fresh berries are ideal, but frozen berries can also be used. If using frozen berries, thaw them before using.
Mix different types of berries: For a more complex flavor, use a mix of different types of berries, such as blueberries, raspberries, blackberries, and strawberries.
Add some sugar and cornstarch: Sugar helps to sweeten the pie, while cornstarch helps to thicken the filling.
Use a pre-made pie crust or make your own: If you're short on time, you can use a pre-made pie crust. However, it's also easy to make your own pie crust from scratch.
Bake the pie until the crust is golden brown and the filling is bubbling: The baking time will vary depending on the type of pie crust you're using and the type of berries you're using.

Conclusion:

Jumbleberry pie is a delicious and easy-to-make dessert that's perfect for any occasion. With its sweet and tart filling and flaky crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give jumbleberry pie a try. You won't be disappointed!