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Bumbleberry pie with bourbon whipped cream
Bumbleberry is a classic Canadian pie originally from the Maritimes. If you’re not familiar with it, it is essentially a mixed berry pie.
YIELDS
4
Ingredients
Crust
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons ice water
- 1 cup cold butter
Filling
- 1 cup sugar
- 1/3 cup corn starch
- Pinch of salt
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 1/2 cup blueberries
- 1 1/2 cup chopped strawberries
- 1 1/2 cup raspberries
- 1 1/2 cup blackberries
- 2 tablespoons butter
Assemble
- 1 beaten egg with a splash of water, for the egg wash
Bourbon Whipped Cream
- 1 cup whipping cream cream, chilled
- 1 tablespoon bourbon
- 1 tablespoon icing sugar
- 1 tablespoon granulated sugar
- 1 tablespoon skim milk powder
Directions
Crust
- In the bowl of a stand mixer, blend two and a half cups of all-purpose flour with one teaspoon of salt and one teaspoon of sugar.
- Add in one cup of cold butter cut into cubes. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it is a course meal with irregular sized chunks.
- Start mixer on medium low and gradually pour in eight tablespoons of ice water. Mix until you have a shaggy dough.
- Divide into two disks, wrap in plastic wrap, and place in the refrigerator for at least one hour.
Filling
- In a large saucepan, mix together sugar, corn starch, salt, water, cinnamon, and blueberries. Heat on medium until mixture comes to boil, cooking for two minutes.
- Fold in chopped strawberries, blackberries, raspberries, and lemon juice. Bring to a simmer and set aside to cool.
Assemble
- Preheat your oven to 350° F.
- Once your pastry dough has rested in the fridge, unwrap one disk and roll out to an even thickness and line a nine-inch pie plate with it. Brush with egg wash.
- Fill with the filling. Set aside and roll out the second disk of dough.
- You can cover the pie completely with the second round of pastry dough, create a lattice effect, or cut out shapes of dough and place them on top in a decorative pattern. Whatever you choose for the dough topping, brush with egg wash.
- Bake the pie for at least one hour or until the top is an even golden brown. If using a glass pie plate, check the bottom to ensure it is brown before removing from oven.
- Cool completely before serving.
Bourbon Whipped Cream
- In the bowl of a stand mixer, combine whipping cream, bourbon, icing sugar, granulated sugar, and skim milk powder.
- Whisk on high until stiff peaks form. Serve alongside or on top of your pie. Enoy!
