Bumbleberry Pie II

Bumbleberry Pie II

72 Reviews 13 Pics
  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
Recipe by  TEDDYMOM1

“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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Adjust Servings

Original recipe yields 2 - 9 inch pies



  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.

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Reviews (72)

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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 chill it 4 hours, so I only chilled it for 1 - and it still was a dream to roll out. I used my own frozen raspberries, blueberries, and rhubarb in this recipe, and the fresh apples called for. By the time I put that into my pie crusts, there simply wasn't any more room for the strawberries - so I left them out, and didn't even miss them. One thing I would suggest: serve this pie when it's totally cooled off, *not* warm from the oven. I served it warm, and the juice from all the berries made it really runny. I was a little upset at first, thinking I didn't add enough flour or something, but when it cooled off, it was a perfect consistency and thickness. I will be saving the pie dough recipe for all my pie recipes from now on, and I'll DEFINITELY be making this recipe again!



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

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Amount Per Serving (16 total)

  • Calories
  • 554 cal
  • 28%
  • Fat
  • 27 g
  • 41%
  • Carbs
  • 73.7 g
  • 24%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 44 mg
  • 2%

Based on a 2,000 calorie diet



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Three Berry Pie


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Mixed Berry Pie with Honey Whole Wheat Crust