Bumbleberry Pie

Step 1

In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks until it resembles a corse meal.

Step 2

Pour in buttermilk and 3 tablespoons vodka, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of vodka. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.

Step 3

Preheat oven to 375°F. Grease a pie plate with butter.

Step 4

Over a large work surface, roll out one of your pie disks into a large circle big enough so that it will drape over the edges of your pie plate (i.e. if your pie pan is 9 inches, roll it out to 11 inches). Fit it into pie plate by gently patting it onto the edges of the pan. Place in fridge while you mix the fruit.

Step 5

In a large bowl, combine strawberries, raspberries, blueberries, and blackberries. Mix in sugar, flour, lemon juice, and salt. Remove pie from fridge and scoop in fruit mixture. If there are any fruit juices in your bowl, don’t pour them in- it will just make your pie soggy.

Step 6

Roll out second pie disk into a circle slightly smaller than the first, but still big enough so it reaches the edges of the pie pan. Use a heart-shaped cookie cutter to cut out 6-7 holes in the crust, then carefully layer it on top of the pie.

Step 7

Pinch the edges of the dough together, then brush with egg wash and sprinkle with turbinado sugar.

Step 8

Bake pie for 1 hour, then remove from oven and allow to cool for at least 45 minutes (I know this part is hard, but trust me– if you eat it right out of the pan all the fruit juices will pour out. It needs time to rest!).

Step 9

After that, you can totally devour it 🙂