Bumbleberry Pie

Indulge in a slice of summer with this Bumbleberry Pie, brimming with juicy blueberries, raspberries, and strawberries, all nestled in a flaky crust. Ideal for family gatherings or a sweet treat after dinner.

• 2 cups mixed berries (blueberries, raspberries, blackberries, strawberries)
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 package pie crusts
• 1 tablespoon butter
• 1 egg egg (for egg wash)

Method

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a large mixing bowl, combine mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the berries evenly.

3. 3

   Roll out one pie crust and place it in a 9-inch pie dish. Fill with the berry mixture and dot with small pieces of butter on top.

4. 4

   Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers. Cut slits in the top crust to allow steam to escape.

5. 5

   Brush the top crust with the beaten egg for a golden finish.

6. 6

   Bake in the preheated oven for 45 minutes, or until the crust is golden and the filling is bubbling.

7. 7

   Remove the pie from the oven and let it cool for at least 20 minutes before serving.