Authentic Amish Bumbleberry Pie

Authentic Amish Bumbleberry Pie is an early summer favorite in Ohio Amish communities. It is a combination of berries, including strawberries, raspberries, and blackberries in a double-crusted pie. Rhubarb, blueberries, or apples are sometimes added.

This is the authentic recipe with fresh berries from the garden, but you can also use frozen berries.

Crust

• 2 1/2 cups (300g)  All-purpose flour or pastry flour
• 1 1/4 teaspoons salt
• 1/4 cup (46g) lard or vegetable shortening
• 10 tablespoons (142g) unsalted butter, very cold
• 6 to 10 tablespoons (85g to 142g) ice water

Instructions

1. In your favorite mixing bowl, whisk together the flour and salt.
2. Add the lard or shortening, mixing until the mixture is evenly crumbly
3. Cut the butter into small cubes.
4. Add the butter to the flour mixture, and work it in roughly with a pastry cutter, or a mixer.
5. Add the 4 tablespoons of water to the flour mixture.
6. Gently shape the pastry into a ball.
7. Divide the dough in half. Roll out each half into a 13″ circle.
8. Wrap the crusts in plastic or your favorite reusable storage wrap. Chill for 30 minutes, or up to overnight.

Filling

• 1/2 cup (56g) cornstarch
• 1 1/4 cups (248g) granulated sugar
• 2 1/2 cups (425g) strawberries
• 2 1/2 cups (300g) raspberries
• 2 1/2 cups (425g) blackberries
• 2 1/2 tablespoons (35g) orange juice
• 1 1/4 teaspoons orange zest (grated rind)

Topping

• 1 large egg mixed with 1 tablespoon of water
• 1 to 2 tablespoons (25g) coarse sparkling sugar, or granulated table sugar.

Instructions

1. To prepare the filling: In a large saucepan, whisk together the cornstarch and sugar.
2. Add the berries and orange juice and zest, tossing to combine.
3. Bring the mixture to a simmer over medium heat. Cook, stirring frequently, until thickened, about 5 to 8 minutes.
4. Spread the filling in a shallow dish and set it aside to cool.
5. Preheat the oven to 425°F.
6. Roll half the crust dough into a 13” circle and fit it into a 9” pie pan.
7. Spoon the filling into the crust.
8. Roll the other half of the crust dough into a 10” circle and place it on top of the filling. Pinch and seal the top crust to the bottom, crimping the edges.
9. Brush the crust with the egg and water mixture, then cut several vents in the top. 
10. Sprinkle the top of the pie with coarse sparkling sugar, if desired.
11. To bake the pie: Bake the pie for 15 minutes, then lower the heat to 350°F and bake for another 50 to 55 minutes, until the top is golden brown and the filling is bubbling vigorously around the edges.
12. Remove the pie from the oven and cool completely (for several hours or overnight) before cutting and serving.
13. Storage information: Store any leftover pie, covered, at room temperature for several days; freeze for longer storage.