Rich Blueberry Bumbleberry Pie Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Shortening | 2 Cup (16 tbs) | |
| Egg | 1 | |
| Vinegar | 1 Tablespoon | |
| Cold water | 3/4 Cup (16 tbs) | |
| Frozen blueberries | 2 Cup (16 tbs), sliced (FILLING:) | |
| Rhubarb | 2 Cup (16 tbs), chopped (FILLING:) | |
| Baking apples | 4 Cup (16 tbs), chopped (FILLING:) | |
| Sugar | 2 Cup (16 tbs) (FILLING:) | |
| All purpose flour | 2/3 Cup (16 tbs) (FILLING:) | |
| Lemon juice | 2 Tablespoon (FILLING:) | |
| Egg yolk | 1 (EGG WASH:) | |
| Water | 2 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.
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.
Chef
