5 1/2 cups all purpose flour
1/4 tsp. salt
2 cups shortening
1 Tbsp. vinegar
3/4 cup cold water
2 cups EACH fresh or frozen blueberries, raspberries and sliced strawberries
2 cups fresh or frozen rhubarb
4 cups chopped peeled baking apples (I use Granny Smith)
2 cups sugar
2/3 cup all purpose flour
2 Tbsp. lemon juice
1 egg yolk
1-2 Tbsp. water
In a large bowl, combine flour and salt; cut in shortening until crumbly.
Whisk egg, vinegar and water, sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball.
Divide into four balls.
Cover and chill for 30 minutes.
On a lightly floured surface, roll out two balls to fit two 9-inch pie pans.
Combine filling ingredients (partially thaw fruit if necessary); spoon into crust.
Roll remaining pastry dough to fit pies, place over filling. Seal and flute edges.
Beat yolk and water; brush over crusts.
Cut slits in top crusts. Bake at 400 degrees for 10 minutes, lower heat to 350 degrees, continue baking for 45-50 minutes or until golden brown.
Yield: Two pies, 16 servings.
Pairs Well With
I found this recipe in August 1998, from a Summer Resort in the Canadian Rockies. It immediately appealed to me, because I love fruit pies. I made it 2 weeks later and entered it in our County Fair, without even tasting it. Out of 180 pies, it took runner up. I was thrilled. The judges (from the Dept of Agriculture) said the only reason it didn't take Grand Champion Pie, was because the crust was a little bit soggy. They told me to remedy that: start the pie 400 degrees oven temp for 10 mins, then lower the temp to the baking temp of 350 degrees. This recipe makes two pies. Anytime I make it, people always want the recipe. I love it because it has 5 fruits in it. So, enjoy!
Tip: If the outer edges of the pies start getting too dark, cover only the edges with aluminum foil, or use a store bought crust cover.