Jumbleberry Pie
Submitted by dyamondlite
Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minJumbleberry pie is a triple-berry celebration packed with blueberries, blackberries, and raspberries all tumbled together under a golden double crust. The name says it all: a gorgeous jumble of summer berries that cook down into a thick, jammy filling brightened by lemon juice and warmed with cinnamon and nutmeg.
Cornstarch is the thickener here, and it needs that full baking time to activate properly. You’ll know the pie is ready when the filling bubbles visibly through the slits in the top crust. If the juices aren’t bubbling, the filling will be runny when you slice it.
Let the pie cool at least two hours before cutting. This is the hardest part, but the filling needs time to set. Serve it with a scoop of vanilla ice cream while it’s still slightly warm for that hot-cold contrast.
Pro Tips
- Chill the assembled pie for 15 minutes before baking to help the crust hold its shape.
- If the edges brown too fast, tent with foil strips halfway through baking.
- Use a mix of fresh and frozen berries. Frozen berries release more juice, which helps the filling come together.
- A pinch of nutmeg alongside cinnamon adds depth without overpowering the berries.
Variations
- Add sliced strawberries or fresh cherries to the berry mix for a four-fruit version.
- Top with a lattice crust instead of a solid top for a more rustic look and easier venting.
- Swap the spices for fresh lemon zest and a splash of vanilla for a brighter, more delicate flavor.
Ingredients
Directions
Roll out half the dough ⅛ inch thick on a lightly floured surface, fit it into a 9 inch deep dish pie plate and trim edge, leaving a ½ inch overhang.
Chill the shell while making the filling. In a large bowl, toss together the berries, cornstarch, 1½ cups sugar, lemon juice, nutmeg, and cinnamon until combined well.
Mound the filling in the shell and dot with butter.
Roll out remaining dough into a 13 ~ 14 inch round on a lightly floured surface.
Drape it over the filling and trim, leaving a 1 inch overhang.
Fold the overhang under the bottom crust, pressing the edge to seal it.
Crimp the edge decoratively.
Brush the crust with hand, make slits in the top crust and sprinkle with sugar.
Bake on a large cookie sheet in a preheated 425f oven for 20 minutes.
Reduce heat to 375f and bake for 35 to 40 minutes more or until crust is golden and filling is bubbling.
Serve with ice cream.
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