Skillet Bumbleberry Pie
This bumbleberry pie is a three-way blend of blackberries, blueberries, and raspberries in a deep dish iron skillet, topped with chewy crumble topping… just the right blend of sweet and tangy!
Our friends the Fisks are expert pie makers. After I tried their bumbleberry, I needed the recipe! You can make this pie for the fair, Thanksgiving, or anytime you’ve got extra berries! Here’s the recipe, with a few small twists. I hope you enjoy it!
Some tips before you start:
It’s best to make this pie at least 8 hours before you plan on eating it. Better yet, make it the day before so the filling is nice and firm.
I used a 12-inch iron skillet for this recipe, but a 9-inch skillet would also work. If you don’t have an iron skillet, you can use a regular 9-inch pie pan.
I made my pie crust from scratch using this recipe by Annalise from her blog Completely Delicious. If you’re short on time, a store-bought pie crust also does the trick!
I made the crumble crust topping from Maria Litchy’s Blueberry Crumble Pie recipe.
You can use fresh or frozen berries for the filling. If you use frozen berries, be sure to thaw them in the microwave beforehand.
Serve with ice cream or whipped cream!
Start to Finish: 2 hrs 30 minutes
What you’ll need:
For the pie:
1 prepared double 9-inch pie crust
2 cups blueberries
2 cups blackberries
2 cups raspberries
¼ cup corn starch
1 cup sugar
2 tablespoons orange juice
1 teaspoon orange zest
For the crumble topping:
10 tablespoons softened butter
1 cup all-purpose flour
¼ granulated sugar
1 teaspoon baking powder
What you’ll do:
Prepare the pie crust.
After the crust has chilled for an hour, let it sit at room temperature for about fifteen minutes. Meanwhile, preheat the oven to 350°.
Place the berries, corn starch, sugar, orange juice, and orange zest in a medium saucepan and simmer for about five minutes. Set aside.
In a large bowl, use a fork to mix all the ingredients for the crumble crust. Set aside.
On a lightly floured surface, roll out the pie crust and fit into your iron skillet. The crust thickness will vary depending on the size of your skillet. Just be sure there’s some crust overhanging all the way around the edge.
Pour the filling into the shell, then top with the crumble crust.
Bake 55-60 minutes or until the topping is golden brown and the berries are beginning to bubble.
Let the pie cool for 4-6 hours before serving - this tends to be optional at our house ;)
