Bumbleberry Pie

Name: Bumbleberry Pie
Ingredients: 5-1/2 cups all-purpose flour; 1/4 teaspoon salt; 2 cups shortening; 1 egg; 1 tablespoon white vinegar; 3/4 cup cold water; 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; 1 egg yolk; 1 to 2 tablespoons water

14 ingredients

3 steps

Ingredients

5-1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups shortening
1 egg
1 tablespoon white vinegar
3/4 cup cold water
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
1 egg yolk
1 to 2 tablespoons water

Directions

1

In a large 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.
2

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.
3

Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.