Lou Lous Favourite Bumbleberry Pie Food

BUMBLEBERRY PIE

Steps:

• Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into plate; flute edges. Bake 10 minutes, or until golden.
• In a medium saucepan over medium heat, combine gelatin, sugar, cornstarch, ginger ale, and 1/2 cup each of blackberries, raspberries, and blueberries. Bring to a boil and cook 5 to 6 minutes, or until berries have broken apart and mixture has thickened, stirring frequently. Remove from heat and let cool about 5 minutes.
• Stir in remaining berries and spoon into pie crust.
• Chill at least 4 hours, or until set. Serve, or cover and keep chilled until ready to serve.

BUMBLEBERRY PIE

Steps:

• Preheat the oven to 350 degrees.
• Combine the berries, sugar, cornstarch, arrowroot powder, salt, and lemon zest in a large mixing bowl. Stir gently until well combined.
• Line a 9-inch pie plate with the bottom crust. Fill with the berry mixture. Dot the berries with the butter, then top with the second crust. Cut several slits in the top layer to allow steam to escape-alternatively, cut shapes out of the crust or do a lattice crust instead. Flute the edges of the crust together.
• Combine the egg and water in a small bowl and use a pastry brush to brush the mixture over the pie crust. Set the pie on a large baking sheet and bake for 60 to 70 minutes, until the berry juices have released and are bubbly and the crust is light golden.
• Cool on a wire rack for 2 to 3 hours, then slice and serve.

BUMBLEBERRY PIE

Steps:

• Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
• With the motor running, add the cold water until the mixture starts holding together.
• Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
• To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
• Set aside.
• Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
• In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
• Combine the sugar, flour and corn starch.
• Toss with the fruit to coat evenly.
• Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
• Roll out the remaining pastry.
• Moisten the rim and fit over the filling, pressing gently along the rim.
• Trim the edge and crimp.
• Slash the top to allow the steam to escape.
• Bake in a preheated 425 degree F oven 15 minutes.
• Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
• Cool on a rack.

CRUMBLE BERRY PIE

Steps:

• Preheat oven to 375.
• Mix topping ingredients together, stirring in the melted butter last, and set aside.
• Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
• Remove filling from heat and stir in berries.
• Pour filling into pie crust (don't poke the crust with a fork).
• Crumble topping over filling, completely covering it (no berries showing through).
• Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
• Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.

BUMBLEBERRY PIE

Steps:

• In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
• CRUST:.
• In another bowl combine the flour and salt, cut in shortening until crumbly.
• Place egg in measuring cup and add enough milk to measure 2/3 cup.
• Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
• Divide into 3 portions and freeze one for another day.
• Roll out remaining 2 portions and place 1 in bottom of pie plate.
• Add fruit mixture and cover with top crust.
• Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
• Brush with cream and sprinkle with sugar.
• Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
• Cool on wire rack. Delicious served with ice cream.

FLAKY BUMBLEBERRY PIE

Steps:

• In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BUMBLEBERRY PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.