The prettiest pie there ever was: this quadruple berry bumbleberry pie.

The prettiest pie there ever was: this quadruple berry bumbleberry pie.

Mmmmm, pieeeeee.

To be honest, pie is not my thing, but holy shit this one is fantastic.

Like with pie, I sort of just feel like I’m eating fruit and butter. It’s not super satisfying.

But this bumbleberry pie (a fancy term for a mixed berry pie) is exploding with flavor, and has the most perfect pie crust ever. It’s turned my non-pie loving self into a pie-liever (like believer, but pie. duh.). 

The prettiest pie there ever was: this quadruple berry bumbleberry pie.

I made the crust with both buttermilk and vodka instead of the milk and water. The result is a slightly acidic, super fluffy crust that tastes almost like a pie cookie. It’s perfect.

And with berries in full swing, now is the perfect time of year to use them in their prime. They’re super juicy, soft, and fruity as they’ll ever be.

In what’s up with my life news I’m currently watching Bloodline on repeat until Game Of Thrones comes on at 9pm.

I’m sitting in my bed in a silk pajama dress and eating the most fantastic salad (guys, I totally need to do a post on this salad): arugula, fresh corn, local cherry tomatoes, feta, and grilled chicken. It’s soOoOo good.

I just took off a clay mask and my face feels fresh n’ clean. And Max just snuggled himself next to me. So I’d say life is pretty sweet right now.

The prettiest pie there ever was: this quadruple berry bumbleberry pie.

But back to this pie. Make it. Now.

5.0 from 2 reviews
Bumbleberry Pie
 
Author:
Ingredients
For the perfect pie crust
  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup salted butter, cold, cut into cubes (I use Challenge butter!)
  • ½ cup buttermilk
  • 3 to 4 tablespoons vodka
  • 1 egg, for egg wash (can also use heavy cream)
  • 2 tablespoons turbinado sugar, for sprinkling
For the pie filling
  • 1½ cups frozen strawberries, thawed (you can use fresh, but frozen is cheaper!)
  • 1 cup frozen raspberries, thawed
  • 4 cups fresh blueberries
  • ¾ cup fresh blackberries
  • ⅓ cup granulated sugar
  • ⅓ cup all-purpose flour
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
Instructions
Make the pie crust
  1. In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks until it resembles a corse meal.
  2. Pour in buttermilk and 3 tablespoons vodka, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of vodka. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.
Make the pie
  1. Preheat oven to 375°F. Grease a pie plate with butter.
  2. Over a large work surface, roll out one of your pie disks into a large circle big enough so that it will drape over the edges of your pie plate (i.e. if your pie pan is 9 inches, roll it out to 11 inches). Fit it into pie plate by gently patting it onto the edges of the pan. Place in fridge while you mix the fruit.
  3. In a large bowl, combine strawberries, raspberries, blueberries, and blackberries. Mix in sugar, flour, lemon juice, and salt. Remove pie from fridge and scoop in fruit mixture. If there are any fruit juices in your bowl, don't pour them in- it will just make your pie soggy.
  4. Roll out second pie disk into a circle slightly smaller than the first, but still big enough so it reaches the edges of the pie pan. Use a heart-shaped cookie cutter to cut out 6-7 holes in the crust, then carefully layer it on top of the pie.
  5. Pinch the edges of the dough together, then brush with egg wash and sprinkle with turbinado sugar.
  6. Bake pie for 1 hour, then remove from oven and allow to cool for at least 45 minutes (I know this part is hard, but trust me-- if you eat it right out of the pan all the fruit juices will pour out. It needs time to rest!).
  7. After that, you can totally devour it 🙂

 

18 comments

Reply

Looks so perfect for the summer, and I’m in love with the color after you bake the berries <3

Sarah | Broma Bakery
Reply

Rich & delicious. Thanks Erica!

Reply

Bumbleberry = my new favorite word. I had hear it before and, full disclosure, definitely thought it was some random kind of berry that I had never seen ? Haha, but now that I know, I think I need to get to making this pie SOON!
Also, please please post that salad. It sounds so wonderful!

Sarah | Broma Bakery
Reply

Isn’t it such a pretty work? And yesssss! Thank you!!

Reply

i still need to try out that vodka trick; heard about it on america’s test kitchen years ago, but it’ll happen this summer! and love that you used some frozen fruit; usually i eat any strawberries i buy way too fast to bake with them!

Reply

Sarah this looks beautiful. I love the idea of vodka in the crust. You’ve got me thinking about a gin crust and a lemon pie. Gorgeous recipe.

Reply

I love what vodka does to pie dough…makes it dreamy to work with. Gorgeous pie Sarah!! xo

Reply

This pie is insane! That CRUST!!

Reply

Life sounds super sweet! This pie is gorgeous- I’m not a huge pie person normally either, but this could def make me into a pie-liever 😉

Reply

Well now I know what “bumbleberry” is!! My 3 favorite berries! Gorgeous photos Sarah! You’re gonna have SO much fun in Europe btw. 🙂

Reply

I’ve done vodka in my pie crusts, but never buttermilk, I need to try that this summer! Beautiful pie!

Reply

You had me at the word “bumbleberry”, and then again at “pie cookie” crust. This sounds amazing! Also, can’t wait to see that salad recipe 😉

Reply

I’ve been dreaming about this pie since you first posted a preview to show off your tiles. It’s the most beautiful indeed. And these photos – that background – that pie dish. It’s all perfection! I’m coming over for a slice, k?

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I never heard of bumbleberry pie until my granddaughter was watching a Care Bears episode in which they were picking bumbleberries. She wanted some, so I googled it & that led me to you. Buttermilk, vodka, berries, pie? Gotta’ go for it. For my granddaughter’s sake. Thank you for the recipe.

Sarah | Broma Bakery
Reply

Omg! Thank you so much Denise. I hope you enjoy. XO!

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