You are here

Rich Blueberry Bumbleberry Pie

Chef.at.Home's picture
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Shortening 2 Cup (32 tbs)
  Egg 1
  Vinegar 1 Tablespoon
  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
  Egg yolk 1
  Water 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

Rate It

Your rating: None
3.992105
Average: 4 (19 votes)