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Bumbleberry Pie

May 20, 2014

Last summer we planted rhubarb thinking it was an easy, edible perennial to grow.



Edible it is but easy it’s not. At least not right away. Oh it grows well enough but we literally have to wait years for it to establish itself properly before we can really enjoy it.
Year one: harvest nothing. Nothing!
Year two: harvest two or three stalks during the first two weeks of the harvest season
Year three: now you can enjoy your crop but don’t harvest more than half the plant at a time.


This is our second year and I wanted to make sure those two stalks I harvested went to good use. I asked A what he wanted me to make, since he’s the true lover of rhubarb. He responded with Bumbleberry Pie.

When we first moved in together, we would go to a local market where they sold individual Bumbleberry pies. We would pop one in the oven then sit down and share it, eating together, right out of the little tray it cooked in. Awwww. It’s a good memory and a heck of a good pie, so I jumped on his suggestion!

I found a recipe on the Canadian Living website that I adapted and it turned out really, really well. I believe hubby’s words were “oh yeah, this is really good!”

Bumbleberry Pie
Servings: 6

2 pre-made 9 inch pie shells
1 cup chopped rhubarb
2 cups chopped apples
1 cup blueberries
1 cup chopped strawberries
3/4 cup sugar
4 tsp flour
4 tsp cornstarch
4 tsp butter
1 tbsp lemon juice

1. Prepare one pie shell according to package.
2. While pie shell is baking, place rhubarb in a microwave container and cook for 30 seconds or until slightly softened.
3. Mix rhubarb with apple and berries.
4. Combine sugar, flour and cornstarch and mix with rhubarb mixture.
5. Pour rhubarb mixture into baked pie shell. Dot butter on top of mixture and sprinkle with lemon juice.
6. Carefully remove in baked pie shell from aluminum tray and place overtop of rhubarb mixture. Press down around the sides and using a knife, make a cut in the centre (mine tore naturally when removing it from the tray).
7. Place on a baking tray and bake for 15 minutes at 475 degrees F, then turn temperature down to 350 degrees F and bake for another 35 minutes or until crust is golden brown.

I had whipping cream in the fridge, so I whipped that up as a topping but it would be delicious a la mode as well.

Where’s my pie?




Whipped cream goooood!


One Comment leave one →
  1. May 20, 2014 4:11 pm

    I loooooove rhubarb strawberry pie! It’s probably one of my favourites, for sure. Actually, all pie is amazing. I just wish I had more excuses to make pie!

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