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Bumble Berry Pie

June 28, 2006

For the crust:

2 cups all-purpose flour

1 teaspoon salt

3/4 cup Crisco shortening (use cold shortening, right out of the refrigerator)

5 tablespoons ice water

2 tablespoons fat-free milk

For the filling:

1/2 cup apples or rhubarb, chopped into 1/2-inch pieces (for apples, use yellow delicious, Gala or another cooking variety)

1/2 cup blackberries

1/2 cup blueberries

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1/2 cup raspberries

1/2 cup strawberries, sliced

1/2 cup to 3/4 cup granulated sugar

1 tablespoon instant ClearJel (Sold at Martin's Farm Market, 13613 Pennsylvania Ave., north of Hagerstown behind Keystone Sporting Goods)

1 tablespoon fresh lemon juice

1/4 teaspoon cinnamon

For the crust:

Stir together flour and salt. Cut in shortening, using a pastry blender. Sprinkle with water, a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Press into a ball.

Refrigerate the dough for at least one hour or freeze the dough for later use. This makes the dough easier to roll in humid weather.

Then roll out half and fit into pie pan.

For the filling:

Carefully mix the berries and apples together with the lemon juice and cinnamon. Combine the sugar and ClearJel. Toss with the fruit. Let set at least 15 minutes.

Combine the two:

Spoon the mixture into a 9-inch unbaked pie shell. Cover with a lattice top crust. Brush crust with milk to give crust a sheen. Bake at 400 degrees for 45 to 50 minutes or until crust is golden brown.

Cool.

Serves 6 to 8.

- Courtesy of Janet Rohrer

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