Bumbleberry Pie II

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 10 mins Prepare the Dough: In a large bowl, whisk together flour and salt. Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 5 mins In a separate medium bowl, whisk together ice water, egg, and vinegar. Gradually add the wet ingredients to the flour mixture, stirring until just combined and a dough begins to form. (5 minutes)

Recipe View 5 mins Divide the dough into 4 equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. (5 minutes)

Recipe View 20 mins Assemble the Pies: On a lightly floured surface, roll out two portions of the dough to fit into 9-inch pie pans. Gently transfer the dough to the pie pans, trim the edges, and crimp decoratively. (20 minutes)

Recipe View 10 mins Roll out the remaining two portions of dough for the top crusts. Set aside. (10 minutes)

Recipe View 10 mins Prepare the Filling: In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. (10 minutes)

Recipe View 5 mins In a separate medium bowl, whisk together sugar, flour, and tapioca starch. Gently toss the sugar mixture with the fruit mixture, ensuring the fruit is evenly coated. (5 minutes)

Recipe View 5 mins Divide the fruit filling evenly between the two prepared pie crusts. (5 minutes)

Recipe View 15 mins Top each pie with a rolled-out top crust. Trim and crimp the edges to seal. Cut several slits in the top crusts to allow steam to escape during baking. (15 minutes)

Recipe View 5 mins Make the Egg Wash: In a small bowl, whisk together the egg yolk and water. Brush the top crusts of the pies with the egg wash for a beautiful golden-brown finish. (5 minutes)

Recipe View 1 hrs Bake: Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, you can tent the pies with foil during the last 15-20 minutes of baking. (60 minutes)

Recipe View 2 hrs Cool: Let the pies cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)