Prep 40 mins
Cook 1 hr
From the Dundee Arms Inn on Prince Edward Island.
- 1 pastry for a double-crust 9-inch pie, refrigerated (enough for double crust)
- 1 cup fresh raspberry
- 1 cup fresh blueberries, picked over for stems
- 1 cup sliced fresh strawberries
- 1 cup fresh rhubarb, stalks sliced crosswise 1/2-inch thick
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 1⁄3 cup all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar or 1 tablespoon granulated sugar
- Roll out bottom pie pastry; place into a 9 ½ inch deep dish pie pan; scuplt/flute edge into a upstanding ridge.
- Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer.
- Preheat oven to 400°.
- In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix.
- Add in flour; toss gently again.
- Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
- Dot the top of the filling with the butter.
- Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese.
- Using a fork, gently move the gratings here and there for an even covering.
- Sprinkle the coarse sugar over the top.
- Put the pie on the center oven rack; bake for 30 minutes.
- Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills.
- Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown).
- Transfer pie to a wire rack; let cool at least 2 hours before serving.
- *Don’t stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.
One of my favorites :)