Recipe for Bumbleberry Pie


3 cup all-purpose flour
1/4 teaspoon salt
1 cup shortening, chilled, cut into small; pieces
6 tablespoon ice water
1 each large egg
1 1/2 teaspoon distilled white vinegar
2 each apples, baking, large, peeled, core; d, chopped
1 cup fresh rhubarb, chopped
1 cup frozen raspberries, thawed
1 cup frozen blueberries, thawed
1 cup frozen strawberries, thawed
1 cup sugar
1/3 cup all-purpose flour
1 tablespoon fresh lemon juice


Combine flour and salt in food processor. Add shortening using on/off turns until mixture resembles coarse meal. Whisk 6 tablespoons water, egg and vinegar in small bowl to blend. Gradually add to flour mixture, processing with on/off turns until moist clumps forms. If dough is to dry, add water by teaspoonsful to moisten.. Gather dough into two equal balls and flatten into disks. Wrap each disk in plastic and refrigerate 1 hour. (This can be made one day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling). Preheat oven to 400 degrees. Roll out one dough disk on lightly floured surface to 11 inch diameter round. Transfer dough to 9-inch diameter glass pie dish. Trim crust even with edge of dish. For filling, combine all ingredients in large bowl and stir to combine. Spoon mixture into crust. Roll out remaining dough on slightly floured surface to 11 inch diameter round. Place atop filling. Trim crust, leaving 1/2 inch overhang. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edges. Cut slits in top to allow steam to escape. Place pie on baking sheet and bake 25 minutes. Reduce oven temperature to 350 degrees and bake until crust is golden and juices bubble, about 30 minutes. Transfer pie to rack and cool.

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