Jumbleberry Pie

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Servings: 6 Difficulty: Advanced
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A vibrant, homemade pie bursting with the sweet-tart flavors of mixed berries
Jumbleberry Pie recipe image
Jumbleberry Pie recipe image
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Jumbleberry Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 456.0

Description

This Jumbleberry Pie is a delightful celebration of summer fruits, combining blueberries, blackberries, and raspberries into a luscious, jammy filling. The tartness of the berries is perfectly balanced by warm cinnamon and nutmeg, while lemon juice brightens the overall flavor profile. Encased in a flaky, golden-brown crust, this dessert offers a comforting texture that is both rustic and elegant. It is an ideal treat for weekend brunches, family dinners, or potluck gatherings. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish that brings everyone back for seconds.

Ingredients

Directions

  1. Preheat the oven to 425F (220C).
  2. Roll out half of the pie dough to a 1/8-inch thickness on a lightly floured surface.
  3. Fit the dough into a 9-inch deep dish pie plate, trimming the edge to leave a 1/2-inch overhang.
  4. Chill the pie shell in the refrigerator while preparing the filling.
  5. In a large bowl, gently toss together the blueberries, blackberries, raspberries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg, and cinnamon until the berries are evenly coated.
  6. Mound the berry filling into the chilled pie shell and dot the top with the bits of unsalted butter.
  7. Roll out the remaining dough into a 13-14 inch round on a lightly floured surface.
  8. Drape the top crust over the filling and trim the edges to leave a 1-inch overhang.
  9. Fold the top crust edge under the bottom crust edge and press firmly to seal.
  10. Crimp the sealed edge decoratively with your fingers or a fork.
  11. Cut several slits in the top crust to allow steam to escape.
  12. Brush the entire top crust with half & half and sprinkle with the remaining sugar.
  13. Place the pie on a large cookie sheet and bake at 425F (218C) for 20 minutes.
  14. Reduce the oven temperature to 375F (190C) and continue baking for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 456.0kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 1.4mg1%
Total Carbohydrate 109.5g37%
Dietary Fiber 0.2g1%
Sugars 90.3g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, berries, blackberries, blueberries, butter, cinnamon, cornstarch, dessert, fruits, homemade, international, lemon, jumbleberry, mixed berries, nutmeg, pie, raspberries, seasonal, sugar, summer
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