Bumbleberry Rhubarb Pie Recipe
- pie crust
- 3 c. all-purpose flour
- 1/4 tsp salt
- 1 c. vegetable shortening chille
- 6 Tbsp ice water, (or possibly more)
- 1 lrg egg
- 1 1/2 tsp white vinegar filling
- 2 lrg baking* apples peeled, core
- 1 c. rhubarb, minced, fresh
- 1 c. raspberries, frzn thawed
- 1 c. blueberries, frzn thawed
- 1 c. strawberries, frzn thawed
- 1 c. sugar
- 1/3 c. all-purpose flour
- 1 Tbsp lemon juice, fresh
DirectionsCombine flour and salt in processor.
Add in shortening and process using on/off turns till mix resembles coarse meal.
Whisk 6 Tbsp.
water, egg and vinegar in small bowl to blend.
Gradually add in to flour mix, processing with on/off turns till moist clumps form.
If dough is too dry, add in water by teaspoonfuls to moisten.
Gather dough into 2 equal balls and flatten into disks.
Wrap each disk in plastic and chill 1 hour.
(Can be made 1 day ahead.
Let soften slightly at room temperature before rolling.
) Preheat oven to 400 degrees.
Roll out 1 dough disk on lightly floured surface to 11" diameter round.
Transfer dough to 9-inch-diameter glass pie dish.
Trim crust even with edge of pie dish.
FOR FILLING Combine all ingredients in large bowl and stir to combine.
Spoon mix into pie crust.
Roll out remaining dough disk on floured surface to 11-inch-diameter round.
Place round atop pie filling.
Trim crust, leaving 1/2-inch overhang.
Fold top crust edge under bottom crust edge, pressing to seal.
Cut slits in top crust to allow steam to escape.
Place pie on baking sheet and bake 25 min.
Reduce oven temperature to 350 degrees and bake till crust is golden brown and juices bubble, about 30 min.
Transfer pie to rack and cold.
The exact origin of the whimsical name for this old fashioned pie, is not known, but it is a delicious, easy-to make dessert.