Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| multipurpose shortening: 3/4 cup |
| salt: 1/2 tsp |
| water: 1/3 cup (cold) |
| rhubarb (chopped): 1 cup (chopped) |
| whole apples (chopped): 2 cups (peeled and chopped) |
| blackberries: 1 cup |
| raspberries: 1 cup |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 4 tsp |
| cornstarch: 4 tsp |
| salted butter: 4 tsp |
| lemon juice: 1 Tbl |
Bumbleberry Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
7 serving(s)
Tags
- 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.