Rich Blueberry Bumbleberry Pie Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 All purpose flour1/2 Cup (16 tbs)
 Salt1/4 Teaspoon
 Shortening2 Cup (16 tbs)
 Egg1
 Vinegar1 Tablespoon
 Cold water3/4 Cup (16 tbs)
 Frozen blueberries2 Cup (16 tbs), sliced (FILLING:)
 Rhubarb2 Cup (16 tbs), chopped (FILLING:)
 Baking apples4 Cup (16 tbs), chopped (FILLING:)
 Sugar2 Cup (16 tbs) (FILLING:)
 All purpose flour2/3 Cup (16 tbs) (FILLING:)
 Lemon juice2 Tablespoon (FILLING:)
 Egg yolk1 (EGG WASH:)
 Water2 Tablespoon (EGG WASH:)

Directions

In a bowl, combine flour and salt; cut in shortening until crumbly.
Whisk egg, vinegar and water; sprinkle over dry ingredients and toss.
If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball.
Divide into four balls.
Cover and chill for 30 minutes.
On a lightly floured surface, roll out two balls to fit two 9-in.pie pans.
Combine filling ingredients (partially thaw fruit if necessary); spoon into crust.
Roll remaining pastry to fit pies; place over filling.
Seal and flute edges.
Beat yolk and water; brush over pies.
Cut slits in top crust.
Bake at 350° for 50-60 minutes or until golden brown.
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