3/4 cup sugar
1/4 cup flour
1 cup blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 -inch pieces
1 tablespoons butter, melted
1 teaspoon lemon juice
2 cups flour
1 teaspoon salt
2 tablespoons butter
2/3 cup shortening
4 tablespoons ice-cold water
To make the filling, mix sugar and
flour. Add to fruits. Refrigerate overnight. Just before adding to
pie shell, stir in melted butter and lemon juice.
To make the pastry, mix flour and salt. Add butter and shortening.
Mix until texture is like coarse cornmeal. Place 1/3 of the mixture
in a separate bowl. Add water and form a paste. Put this back with
the rest of the flour mixture and mix in. Form a ball. Let sit at
least 20 minutes before rolling out. Divide in half. Roll out bottom
crust and place in pie pan.
Pour in filling. Roll out remaining crust and place on top. Crimp
edges. Brush lightly with half-and-half. Sprinkle lightly with
sugar. Bake at 400░F. for 10 minutes, then turn the temperature down
to 350░F. Bake for 40 to 50 minutes until the crust is golden-brown.
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