The American Pie Council notes that the first recorded pie recipe was for a goat cheese and honey pie with a rye crust. This recipe comes courtesy of the Romans in the 14th century. English settlers brought “coffin” pies to the Northeast. These pies were baked in oblong pans. Only the top crust was eaten from these pies, and the sides were not touched, so an empty coffin-shaped crust remained after eating. During the American Revolution, the word crust replaced “coffin.” Since then, pies have become an American staple, with sweet pies far more common than savory and meat-based pies. While pies made of any variety of fruit are considered classic American dishes, bumbleberry pie is a favorite throughout the United States because it takes advantage of each region’s distinctive crop. That’s because bumbleberry pie is made of a jumble of different berries. This recipe uses blueberries, blackberries, raspberries, and strawberries.
+ 2 hours 15 minutes resting
Ingredients
For the Dough:
- Shortening, to grease pan
- 3 cups flour, plus a bit to dust pan
- 2 tsp salt, fine
- 14 Tbsp butter, chilled
- ½ cup water, ice cold
For the Filling:
- 1 cup fresh blueberries
- 1 cup fresh strawberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 Tbsp brown sugar, heaped
- 2 Tbsp fresh lemon juice (or lime)
- ¼ tsp sea salt
- 2 cups whipped cream
Directions
- To Make the Dough:
- Mix together flour and salt in a large bowl.
- Add butter. Rub and pinch the butter into the flour using your fingers. Lightly work together the butter and flour. Combine for a few short minutes, until the butter is all coated in flour and the mixture is chunky.
- Create a well in the center of the mixture and add the water. Again, quickly mix together with your hands.
- The dough should be combined, but crumbly. Form dough into a ball, split it in half and form two discs. Wrap each disk separately in plastic wrap and refrigerate for 2 hours.
- Remove plastic wrap from dough. On a floured surface using a floured rolling pin, roll the discs into two even sheets, ⅛ inch thick.
- To Assemble:
- Mix together berries, sugar, and lemon juice. Let stand 15 minutes.
- Preheat oven to 425°F. Place baking rack in lower third of oven.
- Use shortening or butter to grease a pie pan.
- Wrap one sheet of the dough around the rolling pin and lift the pin over the edge of the pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
- Add filling.
- Brush pie rim with water and unroll second dough sheet over pie.
- Press down on rim lightly to adhere top crust to bottom one. Trim off excess dough using a paring knife. Fold edges under to form a thick edge.
- Crimp edge of crust by placing two fingers on the crust’s outer rim while placing one finger on the inside rim. Press outward to form a V. Cut slits from the pie top to allow steam to escape.
- Bake 30 minutes.
- Next, place pie on a baking sheet, lower heat to 350°F and bake 30 more minutes.
- Cool on wire rack before serving with vanilla ice cream.
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