Bumbleberry Pie

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
  • With the motor running, add the cold water until the mixture starts holding together.
  • Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
  • To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
  • Set aside.
  • Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
  • In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
  • Combine the sugar, flour and corn starch.
  • Toss with the fruit to coat evenly.
  • Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
  • Roll out the remaining pastry.
  • Moisten the rim and fit over the filling, pressing gently along the rim.
  • Trim the edge and crimp.
  • Slash the top to allow the steam to escape.
  • Bake in a preheated 425 degree F oven 15 minutes.
  • Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
  • Cool on a rack.
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