Zion Inspired Bumbleberry Pie
Zion National Park's iconic Bumbleberry Pie recipe is a masterpiece of flaky, buttery crust and sweet, berry-filled goodness. It's the kind of pie that dreams are made of—a towering dessert that's equal parts comforting and indulgent. While the exact recipe remains a closely guarded secret, I'm convinced it's a harmonious blend of blueberries and blackberries. Here's my take on this sweet and delicious dessert.
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Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 3 tablespoons white sugar
- 1 cup shortening
- 1 egg
- 1 teaspoon white vinegar
- 5 tablespoons water
For the Filling:
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 ½ cups fresh blackberries or marionberries
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions
Make the Crust:
- Combine flour, salt, and sugar in a large bowl.
- Cut in shortening until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, vinegar, and water.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 10 minutes.
- Roll out half of the dough on a floured surface and place it in a 9-inch pie plate.
- Roll out the remaining dough for the top crust.
Prepare the Filling:
- In a large bowl, combine sugar, flour, and cinnamon.
- Add blueberries, blackberries, and lemon juice. Toss to coat.
Assemble the Pie:
- Pour the berry mixture into the pie crust.
- Dot with butter.
- Place the top crust over the filling and seal the edges.
- Cut slits in the top crust to vent.
Bake the Pie:
- Preheat oven to 425°F (220°C).
- Place the pie on a baking sheet and bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
- If using frozen berries, bake for an additional 30 minutes at 350°F (175°C).
- Let cool before serving. Enjoy!