Bumbleberry Pie

Step 1

To prepare the filling: In a large saucepan, whisk together the cornstarch and sugar.

Step 2

, Add the berries and orange juice and zest, tossing to combine.

Step 3

, Bring the mixture to a simmer over medium heat. Cook, stirring frequently, until thickened, about 5 to 8 minutes.

Step 4

, Spread the filling in a shallow dish and set aside to cool.

Step 5

, Preheat the oven to 425°F.

Step 6

, To assemble the pie: Roll half the pastry into a 13” circle and fit it into a 9” pie pan.

Step 7

, Spoon the filling into the crust.

Step 8

, Roll the other half of the pastry into a 10” circle and place it atop the filling. Pinch and seal the top crust to the bottom, crimping the edges.

Step 9

, Brush the crust with the egg and water mixture, then cut several vents in the top. Alternatively, weave a lattice topping. See our video, How to weave lattice pie crust, for details.

Step 10

, Sprinkle the top of the pie with coarse sparkling sugar, if desired.

Step 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.

Step 12

, Remove the pie from the oven and cool completely (for several hours or overnight) before cutting and serving.

Step 13

, Storage information: Store any leftover pie, covered, at room temperature for several days; freeze for longer storage.