Comments: The "bumbleberry" name is a spin on the jumble of berries used in the pie. This recipe calls for tart cherries with sweet summer berries. Feel free to substitute whatever you have on hand (frozen cherries from the supermarket work too). When pitting fresh cherries, reserve any juice and add it to the filling.

2-1/4	cups + 2 Tbsp	All-purpose flour
1/2	cup	Margarine or butter
1/4	cup	Shortening
3	cups	Frozen pitted tart cherries
3	cups	Assorted berries, such as blueberries, raspberries, and blackberries
1/4	cup	Cornstarch
1	cup + 2 tsps	Sugar
3	Tbsp	Milk or cream
1	large	Egg

• In large bowl, mix salt and 2 1/4 cups flour. With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs. Sprinkle 4 to 6 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into 2 balls, 1 slightly larger than the other. Cover with plastic wrap and refrigerate 30 minutes.

• Meanwhile, in large bowl, toss cherries and berries with cornstarch, 1 cup sugar, and remaining 2 tablespoons flour.

• Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 1 1/2 inches larger in diameter than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Spoon cherry mixture into piecrust.

• Roll remaining dough for top crust into 10-inch round. Center round over filling in bottom crust. Trim edge, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim and pinch to form high fluted edge. Reroll trimmings. With floured cookie cutter or knife, cut out decorations.

• In small bowl, with wire whisk or fork, mix milk and egg until blended. Lightly brush top of pie with egg mixture. Arrange decorations on top of pie; brush decorations with egg mixture. Cut short slashes in top crust to allow steam to escape during baking. Sprinkle remaining 2 teaspoons sugar over top of pie.

• Place sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 20 minutes. Turn oven control to 375º F. and bake 55 to 60 minutes longer, until crust is brown and filling is bubbly. Cover pie loosely with foil if crust is browning too quickly.
• Cool pie on wire rack 1 hour to serve warm. Or, cool completely to serve later.

  Each serving: About 385 calories, 5 g protein, 59 g carbohydrate, 16 g total fat (4 g saturated), 22 mg cholesterol, 240 mg sodium.