Berry Rhubarb Pie
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Blackberry (fresh)1 cup
Raspberry2 tbsps
White Sugar2 cups
All-Purpose Flour1 tsp
Salt2 cup
Shortening1 tbsp
Butter (melted)1 tsp
Lemon JuiceDirections:
1
Sprinkle over fruit mixture and stir gently
2
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb
3
In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour
4
Cover bowl and refrigerate overnight
5
To Make Crust: In a large bowl, mix 2 cups flour with salt
6
Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal
7
Place 1/3 of mixture in a separate bowl
8
To the smaller portion, add water and mix to form a paste
9
Add this mixture back to the rest of flour mixture and stir just until dough forms a ball
10
Allow to rest at least 20 minutes before rolling out
11
Divide dough in half
12
Roll out bottom crust and place in 9 inch pie pan
13
Preheat oven to 400 degrees F (200 degrees C)
14
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan
15
Roll out top crust and place over filling
16
Crimp edges and cut steam vents in top
17
Brush lightly with half and half and sprinkle lightly with sugar
18
Bake in preheated oven for 10 minutes
19
Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown