FLAKY BUMBLEBERRY PIE

Flaky Bumbleberry Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 14

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1 1/2 cup(s) all purpose flour
1 teaspoon(s) salt
1 teaspoon(s) sugar
1 cup(s) cold butter
1/4 cup(s) cold water
FOR THE FILLING
1 medium tart apple, peeled and diced
1 cup(s) diced fresh or frozen rhubarb, thawed
1 cup(s) fresh or frozen raspberries, thawed and drained
1 cup(s) fresh or frozen blueberries, thawed and drained
1 cup(s) sliced fresh or frozen strawberries, thawed and drained
1 cup(s) sugar
1/2 cup(s) all purpose flour
1 tablespoon(s) 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; make a lattice crust. Seal and flute edges. Cover edges 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.