Jumbleberry Pie Recipe

Step 1

Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9 inch deep dish pie plate and trim edge, leaving a 1/2 inch overhang. Chill the shell while making the filling. In a large bowl, toss together the berries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg, and cinnamon until combined well. Mound the filling in the shell and dot with butter.

Step 2

Roll out remaining dough into a 13 14 inch round on a lightly floured surface. Drape it over the filling and trim, leaving a 1 inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it. Crimp the edge decoratively.

Step 3

Brush the crust with h&h, make slits in the top crust and sprinkle with sugar. Bake on a large cookie sheet in a preheated 425f oven for 20 minutes. Reduce heat to 375f and bake for 35 - 40 minutes more or until crust is golden and filling is bubbling. Serve with ice cream.

Things You'll Need

  • Pie pastry dough for 2 crust
  • 3c Blueberries
  • 1/3c Cornstarch
  • 1/4c Lemon juice
  • 1/8ts Cinnamon
  • 1/4c Half&half
  • 3c Blackberries
  • 2 1/2c Raspberries
  • 1 1/2c Sugar
  • 1/8ts Nutmeg
  • 1tb Unsalted butter, in bits
  • Ice cream as accompaniment

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