flaky bumbleberry pie
From my Mamaw's recipe collection.
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yield
6 -8
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For flaky bumbleberry pie
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1 1/2 call purpose flour
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1 tspsalt
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1 tspsugar
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1 ccold butter
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1/4 ccold water
- FOR THE FILLING
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1 mdtart apple, peeled and diced
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1 cdiced fresh or frozen rhubarb, thawed
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1 cfresh or frozen raspberries, thawed and drained
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1 cfresh or frozen blueberries, thawed and drained
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1 csliced fresh or frozen strawberries, thawed and drained
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1 csugar
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1/2 call purpose flour
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1 Tbsplemon juice
How To Make flaky bumbleberry pie
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1In a small bowl, combine 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 1 hour or until easy to handle. Preheat oven to 400°. 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 1/2 in. beyond edge of plate.
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2In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.
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3Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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