Summer in Door County brings up one image….cherries! Of course there is plenty of cherry pies in the county, but I like to mix up my berries to make a Bumbleberry Pie.
Basically, a bumbleberry pie is a mixture of any berries you like. And yes, technically the cherry is not a berry, but when a pie tastes this good, you can tend to forget that fact. For our pie, I use a mixture of cherries, blackberries, raspberries and strawberries.
To keep up the pace during our busy summers in Door County, I will make a large batch of these great pies and freeze them unbaked. When I am ready to serve the, I just take one out of the freezer and bake (without thawing) for about 50 minutes. You are instantly back in Door County!
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter,
- cut into cubes
- approximately 1/2 cup ice water
- 3 cups of assorted berries, such as blackberries, blueberries, raspberries or strawberries
- 1 pound tart cherries, pitted or 2 1/2 cups frozen, thawed and drained
- 1/4 cup cornstarch
- 2 tablespoons flour
- 1 cup to 1 1/4 cups sugar
- 3 tablespoons cream
- 1 large egg
- sanding or coarse sugar to sprinkle on top of the pie
to make the crust
Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. With the processor on, slowly add the cold butter through the feed tube.
Again, with the processor running, slowly add the cold water through the feed tube, a little at a time, until the dough forms a ball. If the dough seems too sticky, add a little more flour by pulsing it in. It too dry, add a little more water.
The dough has enough water when it starts to make a ball in the bowl of the food processor. Remove the dough from the processor and divide it in two. Press down to make two disks of dough and wrap them in saran wrap. Refrigerate until ready to roll out.
Spray a pie tin with nonstick food spray (PAM).
Lightly flour your work area. Take one of the pie dough disks out of the refrigerator. Roll into a circle. Use your rolling pin to pick up the dough and gently lay into the pie pan. Sprinkle work area with a little more flour and roll out the remaining disk into a round about 1 1/2 inches wider than your pie plate.
Place the berry mixture into the pastry lined pie tin.
Combine the cream and the egg. Brush the sides of the pie crust with the egg/cream mixture.
Again, using your rolling pin as a guide, gently place the remaining piece of pie dough around the pin and lift up the dough.
Place it gently on top of the pie filling. Press the sides down so the two crusts adhere. Trim the excess dough and crimp the pie edges.
Brush the top of the pie with the egg/cream mixture. If you would like, you can use any left over dough for decorative cut outs on top of the pie (we used hearts in our sample pie pictured on the top of this page.) make sure to brush any decorations with
the egg/cream glaze. Sprinkle the top of the pie with the sanding sugar.
Make a few slits in the crust to allow steam to escape when baking.
At this point, I like to refrigerate the pie for about 30 minutes to chill the crust. You can also freeze the pie at this point by placing the pie directly into the freezer. When it is frozen (about 2 hours) remove the pie and wrapa it in saran wrap and foil and label it.
To finish and bake the pie
To bake the pie, place the pie on a parchment lined baking pan (to catch any overflow). Place in a 350 degree preheated oven. If refrigerated, the pie will take about 45 to 50 minutes to bake. If frozen, bake for an additional 5 to 8 minutes. The pie should be nicely browned all over. Check the pie at about 30 minutes. If the edges seem to be baking faster than the rest of the pie, place a ring of foil around the edges only and continue baking.
Let rest for 45 minutes before serving. Serve with vanilla ice cream.