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Bumbleberry Pie
5 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups shortening
1 egg
1 tablespoon vinegar
3/4 cup cold water
Filling:
2 cups each fresh or frozen blueberries, raspberries and sliced
strawberries
2 cups fresh or frozen chopped rhubarb
4 cups chopped peeled baking apples
2 cups sugar
2/3 cup all-purpose flour
2 tablespoons lemon juice
Egg Wash:
1 egg yolk
1 to 2 tablespoons water
In a bowl, combine flour and salt; cut in shortening until crumbly.
Whisk egg, vinegar and water; sprinkle over dry ingredients and
toss. If needed, add more water, 1 tablespoon at a time, until dough
can be formed into a ball. Divide into four balls. Cover and chill
for 30 minutes.
On a lightly floured surface, roll out two balls to fit two 9-in.
pie pans.
Combine filling ingredients (partially thaw fruit if necessary);
spoon into crust. Roll remaining pastry to fit pies; place over
filling. Seal and flute edges.
Beat yolk and water; brush over pies. Cut slits in top crust.
Bake at 350 for 50-60 minutes or until golden brown. |
