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:
covered percent of daily need
