Flaky Bumbleberry Pie Food

BUMBLEBERRY PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
• In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
• Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

BUMBLEBERRY PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
• Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

FLAKY BUMBLEBERRY PIE

Steps:

• In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BUMBLEBERRY PIE

Steps:

• Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
• With the motor running, add the cold water until the mixture starts holding together.
• Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use.
• To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
• Set aside.
• Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
• In a large bowl, combine the rhubarb, apples, blackberries and raspberries.
• Combine the sugar, flour and corn starch.
• Toss with the fruit to coat evenly.
• Transfer to the pie shell, dot with butter and sprinkle with lemon juice.
• Roll out the remaining pastry.
• Moisten the rim and fit over the filling, pressing gently along the rim.
• Trim the edge and crimp.
• Slash the top to allow the steam to escape.
• Bake in a preheated 425 degree F oven 15 minutes.
• Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly.
• Cool on a rack.

BUMBLEBERRY PIE

Steps:

• Heat oven to 400º.
• Line a 9" pie plate with one of the pie crusts.
• In a large bowl, combine all the filling ingredients. Stir gently to mix.
• Spoon filling into crust.
• Top with second crust and crimp to your style.
• Cut slits decoratively on top and place pie on baking sheet in case of any spills.
• Bake 1 hour until golden brown around edges.