"This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship."
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- add 1 cup fresh blackberries
- add 2 tablespoons butter
- add 1 teaspoon lemon juice
- add 2 cups rhubarb, cut into 1/2 inch pieces
- add 2/3 cup shortening
- add 4 tablespoons ice water
- add 2 tablespoons white sugar
- add 1 tablespoon butter, melted
- add 1 1/2 tablespoons half-and-half cream
- add 1 teaspoon salt
- add 1/4 cup all-purpose flour
- add 2 cups all-purpose flour
- add 1 cup raspberries
- add 3/4 cup white sugar
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.