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Rich Blueberry Bumbleberry Pie Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Shortening||2 Cup (32 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Chopped rhubarb||2 Cup (32 tbs) (Fresh/Frozen)|
|Chopped peeled baking apples||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 6341 Calories from Fat 3720
% Daily Value*
Total Fat 421 g647.4%
Saturated Fat 105.8 g528.9%
Trans Fat 54 g
Cholesterol 396.6 mg
Sodium 674.9 mg28.1%
Total Carbohydrates 640 g213.3%
Dietary Fiber 16.5 g65.9%
Sugars 502.1 g
Protein 26 g52.6%
Vitamin A 14.9% Vitamin C 811.8%
Calcium 31.8% Iron 50.2%
*Based on a 2000 Calorie diet
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.