Lou Lou's Favourite Bumbleberry Pie

Recipe by Um Safia
READY IN: 1hr 10mins
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls.
  • Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
  • In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 1/2 cup flour, and tapioca; gently toss with fruit mixture.
  • Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
  • Bake for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
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