Berry Rhubarb Pie
Makes 1 - 9 inch pie (8 servings).
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
1 To Make Filling: In a medium bowl, combine blackberries,
raspberries, and rhubarb. In a separate bowl, mix
together 3/4 cup sugar and 1/4 cup flour. Sprinkle over
fruit mixture and stir gently. Cover bowl and refrigerate
overnight.
2 To Make Crust: In a large bowl, mix 2 cups flour with
salt. Cut in shortening and 2 tablespoons butter until
texture is like coarse cornmeal. Place 1/3 of mixture in a
separate bowl. To the smaller portion, add water and
mix to form a paste. Add this mixture back to the rest
of flour mixture and stir just until dough forms a ball.
Allow to rest at least 20 minutes before rolling out.
Divide dough in half. Roll out bottom crust and place in
9 inch pie pan.
3 Preheat oven to 400 degrees F (200 degrees C).
4 Mix 1 tablespoon melted butter and lemon juice into
fruit filling, then spoon into pastry-lined pie pan. Roll
out top crust and place over filling. Crimp edges and cut
steam vents in top. Brush lightly with half and half and
sprinkle lightly with sugar.
5 Bake in preheated oven for 10 minutes. Reduce
temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
Makes 1 - 9 inch pie (8 servings).
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
1 To Make Filling: In a medium bowl, combine blackberries,
raspberries, and rhubarb. In a separate bowl, mix
together 3/4 cup sugar and 1/4 cup flour. Sprinkle over
fruit mixture and stir gently. Cover bowl and refrigerate
overnight.
2 To Make Crust: In a large bowl, mix 2 cups flour with
salt. Cut in shortening and 2 tablespoons butter until
texture is like coarse cornmeal. Place 1/3 of mixture in a
separate bowl. To the smaller portion, add water and
mix to form a paste. Add this mixture back to the rest
of flour mixture and stir just until dough forms a ball.
Allow to rest at least 20 minutes before rolling out.
Divide dough in half. Roll out bottom crust and place in
9 inch pie pan.
3 Preheat oven to 400 degrees F (200 degrees C).
4 Mix 1 tablespoon melted butter and lemon juice into
fruit filling, then spoon into pastry-lined pie pan. Roll
out top crust and place over filling. Crimp edges and cut
steam vents in top. Brush lightly with half and half and
sprinkle lightly with sugar.
5 Bake in preheated oven for 10 minutes. Reduce
temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
