Bumbleberry Pie with Custard Topping

Bumbleberry Pie with Lemon Custard Recipe

Today I am sharing a recipe for a special two-layer bumbleberry pie.  This version with two layers and a lemon crust is spectacular enough for a special occasion.  The berries are hidden as a delicious surprise until the pie is cut.

As it is so close to Valentines I decorated the pie with sugary pie crust hearts and whipped cream, but this pie is good for any time of year.
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Pie Crust with Lemon

You can always use a purchased crust or your own favourite crust recipe, but this is my go-to recipe. It makes enough for three pies, I used 1/3 and froze the rest.

5 1/2 cups flour

2 tsp salt

1 lb lard

teaspoon lemon zest (I use 1/3 of the zest of a fresh lemon)

1 tbsp vinegar

1 egg lightly beaten

Water

A sprinkling of sugar

Mix the flour, salt and lemon in a large bowl.  Add and cut in the lard until pea-sized bits form.  Place an egg and vinegar in a 1 cup size measuring cup.  Fill with very cold water and mix.  Sprinkle the egg mixture over the flour mixture and gather it into a ball of dough.

Roll out your single pie crust first, place in pie pan and set aside.

Roll out another pie crust and using a small heart-shaped cutter, cut out a couple dozen heart shapes.  Cut it into little hearts with the mall heart-shaped cutter.  Layer the hearts around the outside of the pie, brush with a little milk and sprinkle with sugar.

With the remaining hearts, dab with milk and sprinkle with sugar.  Bake them separately.

Line your pie crust with parchment paper and pie weights or use dried beans.

Bake at 400 F.  The pie crust will take about 20-25 minutes, the little hearts about 10 min.

 

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Cooked Bumbleberry Pie Filling

Now that your pie crust is done,  make the cooked bumbleberry filling.

Blueberries, raspberries and blackberries (any mix of the berries totalling 5 cups)

3/4 cup sugar

2 tbsp minute tapioca

Place the berries and sugar into a medium saucepan and cook over medium heat until warm.  Sprinkle with the tapioca and cook until thick, stirring occasionally.  Cook for about ten minutes total.

Pour into the pie shell until 2/3 full.   Note:  My pie pan is large, you may find that there is extra bumbleberry filling left over.   If so it makes a great topping for ice cream or pancakes.

Set your pie aside to cool.
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Lemon Custard

Custard is delicious and easy to make but you need to stay close and watch it.  That is a challenge for me as I tend to walk away from the stove.    Custard is so worth the time.

Instead of a plain vanilla custard, the second layer is a light lemon custard.  It’s creamy and not too sweet and blends really well with the tartness of the berries.

4 egg yolks

4 tbsp sugar

1 tbsp cornstarch

Lemon zest

2 cups milk

Take a small bowl and mix together the sugar, cornstarch, and four egg yolks.

In a medium heavy bottom saucepan, add  2 cups of milk and the lemon zest (I used the remaining 2/3 of the zest of a lemon).

Once warm place half the milk into the egg mixture and whisk together.  Once mixed pour the egg mixture back into the saucepan.
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Continue to warm the custard stirring constantly (takes about 20 minutes).

Pour into the pie shell and let cool.

Top with dollops of whipped cream and the pie crust heart cutouts.

 

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This pie really is spectacular and a special treat.  I love it because its pretty and not too sweet.

 

 

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31 thoughts on “Bumbleberry Pie with Custard Topping

    1. It’s easy to make Debra. If you want you can make and bake the pie crust one day and then it’s just cooking after that. I really like this particular pie as it’s not too sweet.

  1. Oh, you’ve found the key to this girl’s sweet tooth heart! I LOVE pie!!! More than any dessert, this one brings back fond memories of my mother baking Lemon Meringue Pie. She would make it with a little less sugar so that it was tart-tasting and it was good! Happy to pin your photos for you to my Yummy! board. <3

    Thanks for some wonderful pie recipes, Leanna,
    Barb 🙂

    1. Your so welcome Barb, glad you like them. My mother was the pie queen, so I grew up eating them. I much prefer pie to cake actually. For me its a toss up between bumbleberry and pumpkin as my favourite. Thank you for the generous comment, it is appreciated.

  2. Blueberry is straight up my favorite pie! And I have never had one with a custard top. I cannot wait to try this.

    1. Thank you very much Debbie. Friends and family love my baking and often request it. Good thing because I loathe cooking now lol.

  3. This is way above my skill level…. but I will definitely aspire to at least attempting it!! I love the hearts – they make it so charming. Pinning on my dessert board, and crossing my fingers!!

    1. Nah Kristine, I am certain you will find it easy to make. If the three steps seem a bit too much. Make and bake the pie crust the day before. Just keep it in the fridge, then it’s just cooking the fillings the next day.

  4. Love pies of any sort, and the name of this alone is enticing enough! I’ve never heard of “Bumbleberry,” but I see it’s a mix of several fruits. I love the sound of this too! I’m like you, get distracted, and walk away from the stove. I’ve paid for that too. Like the sound of the lemon custard with this. I’ve pinned so I can remember it!

    1. Thank you for pinning. Not sure why, but I love all things lemon in the Springtime. Bumbleberry is one of my favorite pies I hope you try it Florence.

    1. Thank you very much, Linda. I purposely created this pie to be a little special. I very much appreciate the share, and I hope you enjoy one yourself too.

    1. Thanks Julie, I really recommend trying the little bit of lemon zest in the crust. It was subtle, but I loved it that way.

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