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Bumbleberry Pie

Prep: 30 minutes plus chilling and cooling • Bake: 55 minutes • Serves: 8


dough for double-crust pie (11Sum_22 Pie Crust 101)
1 cup plus 2 tablespoons Schnucks granulated sugar, divided
1/3 cup cornstarch
1/8 teaspoon salt
2 packages (4.4 to 6 ounces each) fresh blueberries (about 2-1/2 cups)
1 package (8 ounces) fresh strawberries, sliced (about 2 cups)
1 package (6 ounces) fresh blackberries (about 1-1/2 cups)
1 package (6 ounces) fresh raspberries (about 1-1/2 cups)
1 tablespoon fresh lemon juice
1 Schnucks egg white
1 tablespoon water
1 teaspoon packed Schnucks light brown sugar

1. Prepare dough for double-crust pie as directed through step 3. Adjust oven rack to lowest position. Preheat oven to 375°F.

2. In large bowl, stir together 1 cup granulated sugar, cornstarch and salt. Add berries and lemon juice and gently toss until combined.

3. Spread filling into prepared pie crust. Roll out remaining half of dough and place over filling as directed for double crust. In small bowl, with whisk, beat egg white and water. With small basting brush, brush top of pie with egg white mixture; sprinkle brown sugar and remaining 2 tablespoons granulated sugar evenly over top. With paring knife, cut four 2-inch vents in top crust. Bake 55 to 65 minutes or until filling bubbles in center and top is golden brown. Cool pie on wire rack 1 hour to serve warm, or cool completely.


Each serving: about 474 calories, 18 g total fat (10 g saturated), 31 mg cholesterol, 180 mg sodium, 73 g carbohydrate, 7 g fiber, 5 g protein

Cook’s Wisdom

Loosely wrap bottom of pie plate with a sheet of foil to catch any juices that may overflow.