Bumbleberry Pie

Bumbleberry Pie is a dessert that serves 8. One portion of this dish contains approximately 2g of protein, 23g of fat, and a total of 368 calories. For $1.03 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. It is a good option if you're following a lacto ovo vegetarian diet. If you have lemon juice, sugar, rhubarb, and a few other ingredients on hand, you can make it. A few people made this recipe, and 68 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Try Bumbleberry Pie, Bumbleberry Pie II, and Bumbleberry Crumble for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 cup fresh or frozen blueberries, thawed and drained

1 cup cold butter

1/2 cup all-purpose flour

1 tablespoon lemon juice

1 cup fresh or frozen raspberries, thawed and drained

1 cup diced fresh or frozen rhubarb, thawed

1 teaspoon salt

1 cup sliced fresh or frozen strawberries, thawed and drained

1 cup sugar

1 medium tart apple, peeled and diced

1/4 cup cold water

Equipment:

bowl

oven

aluminum foil

wire rack

Cooking instruction summary:

Directions In a small bowl, combine flour, salt and sugar. Cut in butter until mixture ensembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. Preheat oven to 400°. On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate. In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings. Originally published as Bumbleberry Pie in Country ExtraMay 2003, p37 Nutritional Facts 1 serving (1 piece) equals 449 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 528 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a small bowl, combine flour, salt and sugar.

2. Cut in butter until mixture ensembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.

3. Preheat oven to 400°. On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate.

4. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate.

5. In a large bowl, combine filling ingredients; pour into crust.

6. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.

7. Bake 20 minutes. Reduce heat to 350°; remove foil.

8. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.


Nutrition Information:

Quickview
368k Calories
1g Protein
23g Total Fat
40g Carbs
1% Health Score
Limit These
Calories
368k
18%

Fat
23g
36%

  Saturated Fat
14g
91%

Carbohydrates
40g
14%

  Sugar
30g
34%

Cholesterol
61mg
20%

Sodium
495mg
22%

Get Enough Of These
Protein
1g
3%

Vitamin C
19mg
23%

Manganese
0.33mg
16%

Vitamin A
754IU
15%

Vitamin K
12µg
12%

Fiber
2g
11%

Vitamin E
1mg
7%

Folate
25µg
6%

Vitamin B1
0.09mg
6%

Selenium
3µg
5%

Vitamin B2
0.08mg
5%

Potassium
150mg
4%

Vitamin B3
0.78mg
4%

Iron
0.67mg
4%

Calcium
30mg
3%

Phosphorus
30mg
3%

Magnesium
12mg
3%

Vitamin D
0.43µg
3%

Copper
0.06mg
3%

Vitamin B6
0.04mg
2%

Vitamin B5
0.19mg
2%

Zinc
0.23mg
2%

covered percent of daily need
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