Mixed Berry Pie (Bumblebee Pie)
This mixed berry pie is sweet, tangy, and bursting with fruit flavor. Honestly, I’ve never been much of a pie person. That is until I tried Bumblebee pie. A restaurant near me serves this and it was the first pie that I ever tried that I absolutely loved.
I was determined to match it at home. I’m excited to say that I not only matched it, I improved it! If you love mixed berry pie this will become a must have pie for any occasion.
This pie is perfect for holidays! We also love to make our easy dutch apple pie for special occasions.
And of course, a delicious pie comes starts with a buttery, flaky, and easy pie dough crust.
Why This Recipe Works
- Maintains it’s shape. This berry pie actually holds together when you cut into it. You’ll need to wait and hour or two, for it to cool slightly but once you cut a slice the berry part doesn’t puddle and flood everywhere. It stays with the pie.
- Sweet and Balanced Flavors. This recipe really pops with berry and lemon flavor. Don’t skip the lemon zest, it makes all the difference in this pie.
- Comes together really fast. If you have a pie crust ready, this is a super fast and easy pie to make!
Ingredients
Mixed berries Any combination of equal parts mixed berries works for this recipe. They can be fresh or frozen. You can use strawberries, raspberries, blackberries, and blueberries. I often use a frozen triple berry blend to make things easy.
Cornstarch: Cornstarch is essential in this recipe. Another option is Clear Jel. Cornstarch doesn’t freeze well so if you would rather freeze this pie prior to baking is using Clear Jel.
Coarse Sugar – Coarse sugar makes a nice topping when sprinkled on the pie but if you don’t have it, regular sugar works just fine.
Lemon Juice and Zest– This is the chefs kiss in this pie filling. Don’t skip the lemon juice or the zest. They really make the mixed berry pie filling pop!
Step by Step Guide to Make Mixed Berry Pie
STEP 1: Prepare two pie crusts and preheat the oven to 350ºF.
STEP 2: In a small saucepan mix water, sugar, cornstarch, and salt together. Bring to a simmer and stir until thickened. Remove from heat.
STEP 3: Stir in lemon juice, lemon zest, and fold in mixed berries.
STEP 4: Pour the berry filing into an unbaked pie crust rolled out to fit your pie pan.
STEP 5: Top with another pie crust. Our favorite is making a lattice pie crust. Then pinch together the edges of the pie.
STEP 6: In a small bowl, beat together the egg and a teaspoon of water. Brush onto the top of the pie and sprinkle with sugar.
STEP 7: Bake for 45-55 minutes until the crust is golden brown and the filling is bubbling. Allow to sit at least one hour before serving.
Tips & Tricks
- Make the pie crust ahead of time. If you already have a two pie crusts ready this pie takes less than 30 minutes to assemble.
- Use frozen berries to save money. If you aren’t growing your own blueberries, blackberries, raspberries, and strawberries, then consider purchasing a bag of frozen mixed berries. It’s is more economical than buying fresh. In this pie, the flavor of fresh berries versus frozen is almost identical.
If you made this Mixed Berry Pie or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. It helps more people to find this recipe. Thanks you so much!
Mixed Berry Pie (Bumblebee Pie)
Ingredients
For the Filling
- 4 cups mixed berries equal amount blackberries, raspberries, blueberries, and strawberries (or a triple berry blend)
- 1 cup water
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- Zest of two lemons
Pie Crust, Egg Wash, and Sugar Topping
- 2 pie crusts unbaked
- 1 egg
- 1 teaspoon water
- 1 tablespoon Coarse Sugar
Instructions
- Preheat oven to 350ºF
- In a small saucepan mix water, sugar, cornstarch, and salt together. Bring to a simmer and stir until thickened.
- Remove from heat. Stir in lemon juice, lemon zest, and fold in mixed berries. Let the filling cool before pouring in the pie. (If you used frozen berries, it will already be cold so you can skip this step.)
- Pour the berry filling into an unbaked pie crust rolled out to a 13 inch circle. Top with another pie crust (notes to make a lattice top below). Cut off excess crust and pinch together edges.
- In a small bowl, beat together the egg and a teaspoon of water. Brush onto the top of the pie and sprinkle with sugar.
- Bake for 45-50 minutes. Allow to sit for at least one hour before serving.
