Rich Blueberry Bumbleberry Pie
|All purpose flour||1⁄2 Cup (8 tbs)|
|Shortening||2 Cup (32 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Chopped rhubarb||2 Cup (32 tbs) (Fresh/Frozen)|
|Chopped peeled baking apples||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
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.