FLAKY BUMBLEBERRY PIE

Flaky Bumbleberry Pie image

Provided by @MakeItYours

Number Of Ingredients 14

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1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter
1/4 cup cold water
FILLING:
1 medium tart apple, peeled and diced
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice

Steps:

In a small bowl, combine flour, salt and sugar. Cut in butter until mixture ensembles 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 of the dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining pastry; cut out decorative shapes with cookie cutters. Place over filling., 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.