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Apple Rhubarb Berry Pie
Author: Jackie
Pie Crust
  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter , very cold, cut into small cubes
  • 3/4 cup ice cold water
Pie Filling
  • 1 large apple
  • 2 stalks rhubarb , sliced
  • 1 cup blackberries
  • 1 cup raspberries
  • 2/3 cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • 1 egg , lightly beaten
  • 1 tablespoon sugar
  1. In a large bowl, mix together flour, sugar and salt.
  2. Add your cubed butter and cut it into the dough using a pastry cutter.
  3. Once the butter and flour have come together forming little pea size clumps, mix in the water.
  4. Gently mix the water into the dough with a rubber spatula or wooden spoon.
  5. When everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl. But remember, you want to keep those specks of butter in the dough…so don’t knead them out!
  6. Separate the dough into two pieces and wrap in plastic wrapping.
  7. Refrigerate dough for at least an hour before using, or freeze up to 1 month.
  8. Preheat your oven to 350 degrees. Spray a regular pie dish with non-stick cooking spray.
  9. On a lightly floured surface, roll out dough round to fit in pie plate.
  10. Place washed and diced fruit and berries in a bowl. Fold in sugar and cornstarch.
  11. Pour filling over the lower crust.
  12. Cover the filling with the lattice top or regular pie crust.
  13. Brush with egg wash and sprinkle sugar on top.
  14. Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.
  15. Serve with a scoop of vanilla bean ice cream.