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Bumbleberry Pie

This pie recipe makes one of the flakiest crusts ever. The filling is also delicious with the different berries and rhubarb. This pie is sure to impress.—Suzanne Alberts, Onalaska, Wisconsin

6-8 ServingsPrep: 20 min. + chilling Bake: 1 hour + cooling

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter
1/4 cup cold water
FILLING:
1 medium tart apple, peeled and diced
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice

Directions

In a small bowl, combine the flour, salt and sugar. Cut in butter
until mixture ensembles coarse crumbs. Gradually add water, tossing
with a fork until a ball forms. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out half of the dough to fit a
9-in. pie plate. Transfer pastry to pie plate. Trim pastry to within
1 in. beyond edge of plate.
In a large bowl, combine the filling ingredients; pour into crust.

2 of 2

Bumbleberry Pie (continued)

Directions (continued)

Roll out the remaining pastry; make a lattice crust. Seal and flute
edges. Cover edges loosely with foil.
Bake at 400° for 20 minutes. Reduce heat to 350°; remove
foil. Bake 40-45 minutes longer or until crust is golden brown and
filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 449 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 528 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein.