Berry Rhubarb Pie
Ingredients
· 1 cup fresh blackberries · 1 cup raspberries · 2 cup rhubarb, cut into ½ inch pieces · ¾ cup white sugar · 2 cup all-purpose flour · 1 teaspoon salt · 2/3 cup shortening · 2 tbsp butter · 4 tbsp ice water · 1 tbsp butter · 4 tbsp ice water · 1 tbsp butter, melted · 1 tbsp lemon juice · 1 tbsp half-and-half cream · 2 tbsp white sugar |
Directions
· To Make Filling: In a medium bowl, combine blackberries, raspberries and rhubarb. In a separate bowl, mix together the white sugar and ¼ cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
· 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.
· Preheat oven to 200®C.
4. Mix 1 tablespoon melted butter and lemon juice into fruit filling, the 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 175®C and the bake an additional 40-50 minutes, until crust is golden brown.
· To Make Filling: In a medium bowl, combine blackberries, raspberries and rhubarb. In a separate bowl, mix together the white sugar and ¼ cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
· 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.
· Preheat oven to 200®C.
4. Mix 1 tablespoon melted butter and lemon juice into fruit filling, the 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 175®C and the bake an additional 40-50 minutes, until crust is golden brown.