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Bumbleberry Pie II

Rated as 4.84 out of 5 Stars

"I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!"
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1 h 45 m servings 554 cals
Original recipe yields 16 servings (2 - 9 inch pies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
  3. In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
  4. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Nutrition Facts

Per Serving: 554 calories; 27 g fat; 73.7 g carbohydrates; 6.2 g protein; 24 mg cholesterol; 44 mg sodium. Full nutrition

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Most helpful positive review

This is a great recipe! I turned this into a cobbler to cut down on the cholesterol. I eliminated the pie crusts and substituted a crumb topping made from brown sugar, oatmeal & walnuts.

Most helpful critical review

Not very good. Haven't had a lot of bumbleberry pies - mostly store bought. I had never made one before and much prefer a store bought one to this one, although I prefer to do my own home baki...

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This is a great recipe! I turned this into a cobbler to cut down on the cholesterol. I eliminated the pie crusts and substituted a crumb topping made from brown sugar, oatmeal & walnuts.

A 5 out of 5!!! This pie is terrific. Normally, I have a difficult time making good pie dough, but this one was absolutely delightful, both to work with and to eat. :) I didn't have time to c...

This was the best ever!! Subsituted cornstarch 4T for the tapioca. Turned out perfect. Already made it twice.

After reading all the reviews, I figured this pie would be delicious with whatever you put in it, and I had a large amount of strawberries, blueberries and nectarines in my fridge that needed to...

Ok, so I used this recipe and comments as a "guide!" I used frozen mixed berries, rhubarb, an apple (total fruit about 6 cups) and Pillsbury pie crusts. I partially defrosted and drained the fru...

This is the first bumbleberry pie I have ever made or tasted and it is divine!! (After searching the internet and reading up on the history of "Bumbleberry " pie, I decided on this recipe becaus...

These pies are excellent- my husband loves fruit pie and he said that pies don't get any better than this! I used frozen mixed berries(I cut up the whole strawberries) and rhubarb and did not th...

This is my new favorite pie! I left out the apples, because we don't like them, and it was still delicious. The only thing I would do differently next time is to pre-cook the bottom crust for a ...

This is the first time I've ever had, made or heard of Bumbleberry Pie, and since I had most of the ingredients on hand, I had to give it a try. I used 1 1/2 cups each of frozen strawberries, ra...