Jumbleberry Pie

jumbleberry pie

It’s Pie Week!  One of the my very favorite pies is jumbleberry.  I always use equal parts strawberries, blueberries, raspberries, and blackberries in my version, and I think the flavors are perfectly suited for each other.  I even add a little extra something to really bring out the berry flavor: berry liqueur!

If you haven’t tried baking with various liqueurs, I highly recommend it.  It’s kind of like having a variety of extracts to work with.  Liqueurs are simply sweetened and flavored liquor.  You can see how to make liqueurs in my ebook, like creme de menthe, creme de cacao, and coffee liqueur.

Other Pie Week recipes: Homemade Apple Pie, Key Lime Pie, Grain-Free Pecan Pie (GAPS-friendly).

Other pie recipes: French Silk Pie, Heart Tarts.

Equipment Needed:

Sprouted Flour Pie Crust

2 1/2 cups sprouted flour (how to make sprouted flour, or buy sprouted flour here)
1 teaspoon sea salt (buy unrefined sea salt here)
1 cup (2 sticks) unsalted butter, cold, cut into small pieces (buy grass-fed butter here)
1/4 cup ice water

  1. In a food processor, pulse the flour and salt to combine.
  2. Add the butter pieces and pulse until they form small crumbs the size of peas.
  3. With the food processor running, add the ice water by spoonful until the dough comes together in a ball.
  4. Remove from the bowl, cut the dough in half, and press each together to form a disk.  Cover each disk in plastic wrap and chill for at least one hour before you work with it.

Jumbleberry Pie

5 cups of mixed berries (equal parts strawberries, blueberries, raspberries, and blackberries), fresh or frozen and thawed
3/4 cup whole cane sugar (buy whole cane sugar here)
1/3 cup sprouted flour (buy sprouted flour here, how to make sprouted flour)
2 teaspoons fresh lemon zest
1 teaspoon framboise liqueur, or Chambord (optional)

  1. Preheat oven to 375 degrees.
  2. Ready the pie plate: Pull one disk of dough out of fridge and roll on a lightly floured surface with a rolling pin. Have your pie dish ready so you can properly estimate how large to roll your dough. When the dough round is the right size, use your rolling pin to move it by rolling your dough around the rolling pin like a scroll and gently transferring it to unroll over the dish. Ease it into the dish and press down along the edges of the pie plate.
  3. Make filling: In a large bowl, gently combine the berries, sugar, flour, zest, and liqueur by stirring with a wooden spoon.  Pour berry filling into the prepared pie plate. Set aside.
  4. Then, take out remaining ball of pie dough from fridge. Roll out on a floured surface, into a slightly smaller round to fit the top of the pie. Roll the round onto the rolling pin like a scroll again, then unroll over the filled pie.
  5. Press the two pie dough rounds together so they stick, and then trim the edges with a paring knife.  Then, press the edges of the pie together with your fingers into a fluted edge, or simply press with the back of a fork to create a design.
  6. Poke decorative holes into top of pie with sharp knife. Brush entire top of pie with whole milk. Sprinkle with whole cane sugar. Cover edges with foil to prevent over-browning.
  7. Bake for 25-30 minutes for fresh berries and 45-50 minutes for frozen and thawed berries. Then remove the foil and let bake completely uncovered for another 20-30 minutes or so until the pie looks perfectly brown. Cool on a wire rack.

This post is a part of Full Plate Thursday, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. I made this today! SO GOOD!!!


  1. […] Other Pie Week recipes: Key Lime Pie, Grain-Free Pecan Pie (GAPS-friendly), Jumbleberry Pie. […]

  2. […] Other Pie Week recipes: Classic Apple Pie, Grain-Free Pecan Pie (GAPS-friendly), Jumbleberry Pie. […]

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