Rich Blueberry Bumbleberry Pie Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 All purpose flour1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Shortening2 Cup (32 tbs)
 Egg1
 Vinegar1 Tablespoon
 Cold water3⁄4 Cup (12 tbs)
 Chopped rhubarb2 Cup (32 tbs) (Fresh/Frozen)
 Chopped peeled baking apples4 Cup (64 tbs)
 Sugar2 Cup (32 tbs)
 All purpose flour2⁄3 Cup (10.67 tbs)
 Lemon juice2 Tablespoon
 Egg yolk1
 Water2 Tablespoon

Nutrition Facts

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

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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