Ingredients Jump to Instructions ↓

  1. 5-1/2 cups all-purpose flour

  2. 1/4 teaspoon salt

  3. 2 cups shortening

  4. 1 egg

  5. 1 tablespoon white vinegar

  6. 3/4 cup cold water FILLING:

  7. 2 cups each fresh or frozen blueberries, raspberries and sliced strawberries

  8. 2 cups fresh or frozen chopped rhubarb

  9. 4 cups chopped peeled baking apples

  10. 2 cups sugar

  11. 2/3 cup all-purpose flour

  12. 2 tablespoons lemon juice EGG WASH:

  13. 1 egg yolk

  14. 1 to 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown. Yield: 16 servings (2 pies).


Send feedback