While I haven’t spent a lot of time blogging about selections from my Flavour of the Month, The Berry Bible, it’s mainly due to the fact that I’ve been having so much fun blogging about recipes that I either consider classics or ones that I simply must try for the first time like the Cherry Mascarpone Tart. And I must say that the same goes for Jumbleberry Pie, a recipe I’ve been wanting to try forever.

The original recipe is from Epicurious, which is a continual source of inspiration in the cooking and baking department. I particularly appreciate the recipe review section on Epicurious, where anyone can rate a recipe and recount their experience giving it a go. While you will often run into some strange comments, for the most part, it’s interesting to read other people’s reactions to recipes.

In the case of this pie, I’m certainly glad that I took the time to read the reviews. As the name suggests, Jumbleberry Pie is a jumble of berries baked together in a buttery crust. When baked, berries will generally release a lot of liquid, especially if you’re using frozen berries. The original recipe for Jumbleberry Pie calls for an amount of cornstarch that isn’t nearly enough to compensate for the amount of liquid the berries release. I mean we’re talking about almost 8 cups of berries for this one pie! Thanks to the reviews, I knew ahead of time to increase the amount of cornstarch.

I used a half cup and could have probably used a bit more. While my pie wasn’t soupy, it was generally a bit more liquidy than I like. However, that minor nuisance was negated by the incredible flavour of both the filling and the crust, which was a cinch to make.

So what lesson did Cream Puff learn in making her very first Jumbleberry Pie? Always read the recipe first … and the reviews if there are any!



Jumbleberry Pie

Adapted from www.epicurious.com.  For the original recipe, click here.

For the crust:

  • 2-1/2 cups all-purpose flour
  • 1-1/2 sticks cold, unsalted butter, cut into small pieces
  • 4 tablespoons vegetable shortening, cut into small pieces
  • 1/2 tsp. salt
  • ice water
  1. Dscn2444In a large bowl, combine the flour and salt and mix well.
  2. Add the butter and shortening and with your fingers or a pastry blender, cut the butter and shortening into the flour until it resembles oatmeal or coarse crumbs.
  3. Add 3 tablespoons of ice water to the mixture and begin to gather into a ball. If it does not easily come together, add another tablespoon of ice water. Do not overwork the dough. Once it has come together into a ball, knead a few times on a floured work surface. Wrap in plastic wrap and refrigerate for one hour.

For the pie:

  • 3 cups blueberries, washed and dried
  • 2 cups blackberries, washed and dried
  • 2 cups raspberries, washed and dried
  • 1-1/2 cups red currants, washed and dried
  • 1/2 cup cornstarch (I used a half cup but I’d recommend using a bit more.)
  • 1-1/2 cups sugar
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • 3 tablespoons butter, cut into small pieces
  • a few tablespoons of heavy cream (to brush the top of the pie)
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, combine all of the berries.
  3. Add the cornstarch, sugar, lemon juice, lemon zest and cinnamon and mix well.
  4. Take the dough out of the refrigerator and divide in half. Roll half the dough out into an 13-inch circle. Fit the dough into a 9-inch deep dish pie plate or pan.
  5. Scrape the berry mixture into the pie plate and refrigerate while you roll out the top portion of dough.
  6. Roll out the second half of the dough into an 11 or 12-inch circle. Remove the pie from the refrigerator and sprinkle the butter pieces over the berries.
  7. Carefully transfer the rolled out dough to the top of the pie plate. Trip the edges of the dough so that you have a one-inch overhang. Seal the edges of the dough all the way around and crimp decoratively.
  8. Slash the dough a few times to allow steam to escape.
  9. Brush the top of the pie with the heavy cream.
  10. Bake at 425 degrees F for 15 minutes and then lower the temperature to 350 degrees F. Bake for 40 to 50 minutes or until the crust is golden and steam is coming out of the vents in the pie. You will notice the juice bubbling up as well.
  11. Serve the pie warm or at room temperature.
  12. Enjoy!

Note:  If you’re using frozen berries, let them thaw completely and drain off any juice. This will help prevent the pie from being too liquidy. Use any combination of berries that you like!

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