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Bumbleberry Pie

There is a cute restaurant in Berlin MD called Grove Market. It started out as a smoke house for fish but evolved into a very shabby upscale restaurant. Their food is very good but I go for the desserts!! Bumbleberry pie is always on the menu and is a personal favorite. Bumbleberry is not actually a berry but a combination or three berries baked in an open crust and served with whipped cream. If you like berries this pie is for you!


Bumbleberry Pie

1 refrigerated rolled pie crust (from a 15-ounce package)

1 (4-serving-size) package blackberry or blueberry gelatin

1/2 cup sugar

1/4 cup cornstarch

3/4 cup ginger ale

1 1/2 cups blackberries, divided

1 1/2 cups raspberries, divided

1 1/2 cups blueberries, divided

  1. Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into plate; flute edges. Bake 10 minutes, or until golden.

  2. In a medium saucepan over medium heat, combine gelatin, sugar, cornstarch, ginger ale, and 1/2 cup each of blackberries, raspberries, and blueberries. Bring to a boil and cook 5 to 6 minutes, or until berries have broken apart and mixture has thickened, stirring frequently. Remove from heat and let cool about 5 minutes.

  3. Stir in remaining berries and spoon into pie crust.

  4. Chill at least 4 hours, or until set. Serve, or cover and keep chilled until ready to serve.

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