This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.
Ingredients
- blackberries: 1 cup (fresh)
- raspberries: 1 cup
- rhubarb: 2 cups (cut into 1/2 inch pieces)
- white sugar: 0.75 cup
- all-purpose flour: 0.25 cup
- all-purpose flour: 2 cups
- salt: 1 tsp
- shortening: 0.66667 cup
- butter: 2 Tbsp
- ice water: 4 Tbsp
- butter: 1 Tbsp (melted)
- lemon juice: 1 tsp
- ½ tablespoons half-and-half cream: 1 piece
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
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To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
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Preheat oven to 400 degrees F (200 degrees C).
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Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
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Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
