-CRUST-
3 c All-purpose flour 6 T Ice water
1/4 t Salt 1 ea Large egg
1 c Shortening, chilled, cut 1 1/2 t Distilled white vinegar
-into small pieces
FILLING
2 ea Apples, baking, large, 1 c Frozen strawberries, thawed
-peeled, cored, chopped 1 c Sugar
1 c Fresh rhubarb, chopped 1/3 c All-purpose flour
1 c Frozen raspberries, thawed 1 T Fresh lemon juice
1 c Frozen blueberries, thawed
Combine flour and salt in food processor. Add shortening using on/off
turns until mixture resembles coarse meal. Whisk 6 tablespoons
water, egg and vinegar in small bowl to blend. Gradually add to
flour mixture, processing with on/off turns until moist clumps forms.
If dough is to dry, add water by teaspoonsful to moisten.. Gather
dough into two equal balls and flatten into disks. Wrap each disk in
plastic and refrigerate 1 hour. (This can be made one day ahead. Keep
refrigerated. Let soften slightly at room temperature before
rolling). Preheat oven to 400 degrees. Roll out one dough disk on
lightly floured surface to 11 inch diameter round. Transfer dough to
9-inch diameter glass pie dish. Trim crust even with edge of dish.
For filling, combine all ingredients in large bowl and stir to
combine. Spoon mixture into crust. Roll out remaining dough on
slightly floured surface to 11 inch diameter round. Place atop
filling. Trim crust, leaving 1/2 inch overhang. Fold top crust edge
under bottom crust edge, pressing to seal. Crimp edges. Cut slits
in top to allow steam to escape. Place pie on baking sheet and bake
25 minutes. Reduce oven temperature to 350 degrees and bake until
crust is golden and juices bubble, about 30 minutes. Transfer pie to
rack and cool.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
8 servings