Table of Contents » Pies

Jumbleberry Pie


6 cups summer berries, rinsed (2 cups blackberries, 2 cups blueberries, 2 cups raspberries)
1/3 cup cornstarch
1 3/4 cups sugar
1/4 cup fresh lemon juice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cut into bits
1/4 cup half-and-half (or egg wash)
Devon's Pie Dough


Chill the prepared pie shell while making the filling.

In a large bowl toss together the berries, the cornstarch, 1 1/2 cups of the sugar, lemon juice, nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425?Ǭ?F. oven for 20 minutes, reduce the heat to 375?Ǭ?F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling.


Note: You can substitute the fresh berries for 4-6 cups frozen pre-mixed berries.

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