The prettiest pie there ever was: this quadruple berry bumbleberry pie.
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.).
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.
1 1/2cups frozen strawberries, thawed (you can use fresh, but frozen is cheaper!)
1cup frozen raspberries, thawed
4cups fresh blueberries
3/4cup fresh blackberries
1/3cup granulated sugar
1/3cup all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon salt
Make the pie crust
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.
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
Preheat oven to 375°F. Grease a pie plate with butter.
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.
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.
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.
Pinch the edges of the dough together, then brush with egg wash and sprinkle with turbinado sugar.
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!).