Bumbleberry Slab Pie Recipe
bumbleberry pie recipe
or scratch pie recipe
or 3 tbsp cornstarch
Bumbleberry Pie Filling
Wash and strain berries. In a large bowl add the berries, sugar, lemon and minute tapioca. Mix well and pop into the fridge.
Rolling the Pie Crust
To make a slab pie use a cookie sheet with sides. Cut a piece of parchment paper larger than your cookie sheet, place on the counter and dust with flour.
Divide your pie crust in half, roll the first half out onto parchment paper into a rectangle larger than your cookie sheet.
Once rolled out fold the dough in half to make transferring it easier.
Once folded transfer the dough to your cookie sheet, open and spread out the pie crust.
Once the cookie sheet is lined with the pie crust, cover with the bumbleberry filling.
Roll out a second piece of pie crust and place that on top of the berries. Fold the top crust over the berries and seal all around the edges.
Bake at 400 F for about 40 minutes.
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