Bumbleberry Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 3/4 cup shortening
• 1/2 teaspoon salt
• 1/3 cup cold water
• 1 cup rhubarb, chopped
• 2 cups apples, peeled and chopped
• 1 cup blackberry
• 1 cup raspberries
• 3/4 cup granulated sugar
• 4 teaspoons all-purpose flour
• 4 teaspoons cornstarch
• 4 teaspoons butter
• 1 tablespoon lemon juice

Recipe

• 1 combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
• 2 with the motor running, add the cold water until the mixture starts holding together.
• 3 turn out and form into a ball. at this point, you can chill it in the fridge until ready to use.
• 4 to make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
• 5 set aside.
• 6 place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
• 7 in a large bowl, combine the rhubarb, apples, blackberries and raspberries.
• 8 combine the sugar, flour and corn starch.
• 9 toss with the fruit to coat evenly.
• 10 transfer to the pie shell, dot with butter and sprinkle with lemon juice.
• 11 roll out the remaining pastry.
• 12 moisten the rim and fit over the filling, pressing gently along the rim.
• 13 trim the edge and crimp.
• 14 slash the top to allow the steam to escape.
• 15 bake in a preheated 425 degree f oven 15 minutes.
• 16 reduce the heat to 350 degrees f and bake 35 minutes or until the pastry is golden and the filling is bubbly.
• 17 cool on a rack.