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Double-Crust Jumble Berry Pie

by Carolyn Weil

read reviews (6)

You can make this pie with only one type of berry if you like, but I love to mix blueberries, raspberries, blackberries, and strawberries. I don't normally like cooked strawberries, but I find that using just a few in this mixture adds a nice floral-fruity lightness to the finished pie. Since all these berries are juicy, I like to use both tapioca and cornstarch to keep the texture of the filling somewhat firm and the juices contained around the fruit. You can use these same measurements for sliced or chunked stone fruit, such as peaches, nectarines, or plums. Yields one 9-inch double-crust pie.

To learn more, read the article:
How to Bake a Double-Crust Fruit Pie

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1 cup sugar
2 Tbs. cornstarch
2 Tbs. quick-cooking tapioca
1/4 tsp. salt
6 cups washed and well-dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbs. unsalted butter, cut into small pieces
1 recipe Butter Pie Crust

In a large bowl, mix together the sugar, cornstarch, tapioca, and salt. Add the berries and toss with your hands until the berries are evenly coated.

Roll out the pie dough according to the directions in the Butter Pie Crust recipe. Pile the berries into the dough-lined pie pan, sprinkling any remaining dry ingredients on top. Dot the surface with the butter, cover the berry mixture with the top crust and seal the edges by fluting.

Cut 5 or 6 slits in the top crust to let steam escape during cooking. Heat the oven to 400°F while you chill the pie in the refrigerator for 15 to 20 minutes.

Put the pie on a baking sheet to catch any drips, bake it in the hot oven for 15 minutes, and then reduce the temperature to 350°F. Continue baking until the crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50 to 60 minutes. For the best texture for serving, cool the pie completely (which may take up to 5 hours), and then reheat slices or the whole pie just slightly before serving. (Cooling completely allows the filling juices to firm up, while a quick reheat makes the pastry nice and flaky.) You can serve the pie while it's still warm, but the filling will be slightly liquid; definitely don't serve the pie hot, as the juices will be too fluid.

nutrition information (per serving):
Size : based on eight slices; Calories (kcal): 510; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 15; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 70; Polyunsaturated Fat (g): 1; Sodium (mg): 150; Cholesterol (mg): 65; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 46 , pp. 74-79

August 1, 2001

user reviews

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by SierraC, 1/16/2012Superb Recipe!! The mixture of berries brings a fresh flavor. This pie crust I use exclusively in pies. Everyone wants the recipe and gushes over it. I have used this for years and will continue to use it.

by veraann, 4/30/2011Excellent pie, great for using odds and ends from picking and gatherings from the garden. I have made this three times and it has turned out every time.

by yujinan, 7/26/2010The filling is quite good and stays together well once you let it cool fully.

by bellaginger, 7/7/2010I made this for my July 4th party and it was a huge hit! I baked it in the morning and let it sit on the counter all day. It was perfect by the time I served it at 7:00 - each slice was cut perfect, no runny fruit. The crust was easy to make and delicious. My husband told me it was the best pie he ever had! Everyone was impressed and this will now be my summer staple pie.

by zebraz103, 5/18/2010My Dad has always been a huge fan of any kind of pie - fruit, nut, cream, meat... he just loves pie! But when he ate a piece of this pie, he gobbled it down and went immediately for a second piece. In between HUGE bites, he managed to mumble, "This is good. This is REALLY good. ....This is probably the best pie I have ever eaten. This is REALLY good. This is the BEST PIE I have EVER EATEN." So, from a pie connoisseur, this is a very, VERY delicious pie. From the chef, it was ridiculously easy and quick to put together (I did cheat and use refrigerated pie dough and even at that it turned out great). I will absolutely make this pie again! I used the fresh berries I had - strawberries, blackberries, and blueberries, but any mix of berries would be amazing.

by Ondrak, 12/23/2008I have made this pie several times and it always gets great reviews from my guests. (I have to admit I take the easy way with the crust and use a mix.) The first time I made it I did use all fresh fruit, but the past few times I have used a frozen berry mixture and it turns out great too.

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