Bumbleberry Pie on flower napkin on porch, shot up close
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Bumbleberry Pie with Chocolate

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Servings: 8
Calories: 387kcal


  • 1 cookie dough pie crust
  • 1 c semisweet chocolate pieces
  • 1 egg
  • 1/2 c honey
  • 3 tbsp. all-purpose flour
  • 1 lemon juiced
  • 6 c fresh berry mixture blueberries, blackberries, raspberries


  • Preheat oven to 450F
  • Prepare cookie dough crust recipe
  • On well floured marble surface roll out half of the dough to form a 12 inch circle
  • Line a 9 inch pie plate with dough
  • Trim and flute edge
  • Line pie shell with foil
  • Bake 8 minutes
  • Remove foil and bake for 3 minutes (until golden)
  • Remove and immediately sprinkle with chocolate pieces, allow to melt
  • Set aside
  • Reduce oven to 375F
  • Roll remaining dough to 1/4 inch thickness and with a cookie cutter selection of your choice, cut shapes in assorted sizes
  • In a small bowl whisk together egg and 1 tablespoon of water
  • Arrange cookie shapes on Silpat lined cookie sheet 2 inches apart
  • Brush with egg and water mixture
  • Bake for 7-9 minutes until golden
  • Cool on a wire rack
  • In a large saucepan mix honey, flour and lemon juice. Add 4 cups of berry mixture
  • Stir over medium heat until the mixture begins to thicken and bubble
  • Remove from heat, add remaining berries
  • Pour into crust
  • Bake 10 minutes (cover edge of pie to prevent burning)
  • Remove to cool on wire rack, place cookies artfully on top


Calories: 387kcal | Carbohydrates: 61g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 276mg | Fiber: 5g | Sugar: 37g | Vitamin A: 100IU | Vitamin C: 18.1mg | Calcium: 33mg | Iron: 2.8mg