Bumbleberry Pie
"And what, pray tell, is a bumbleberry? Actually, it's not a berry; it's a flexible combination of fruits, possibly including apple, rhubarb, blackberry, raspberry, strawberry, and blueberry — choose your favorites. We love to combine all the leftover frozen berries from last summer's harvest, and jumble (bumble) them up into one tasty pie filling: Bumbleberry. Feel free to use this filling in a traditional double-crust pie. But we love to showcase the berries' vibrant colors by placing them in an oversized bottom crust, then bringing the edges up to partially cover the berries, while leaving the center of the filling uncovered...."
INGREDIENTS
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1 1 1/4 cups King Arthur Unbleached All-Purpose Flour
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1 heaping 1/4 teaspoon salt
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1 2 tablespoons vegetable shortening
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1 4 tablespoons cold butter
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1 4 to 6 tablespoons ice water
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1 7 to 8 cups fresh or frozen berries (raspberries, blackberries, blueberries, strawberries, etc.)
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1 1/2 cup sugar
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1 1/4 cup Pie Filling Enhancer or 1/3 cup King Arthur Unbleached All-Purpose Flour
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1 1/4 teaspoon ground cinnamon
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1 4 teaspoons fresh lemon juice
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1 1 1/4 cups King Arthur Unbleached All-Purpose Flour
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1 heaping 1/4 teaspoon salt
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1 2 tablespoons vegetable shortening
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1 4 tablespoons cold butter
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1 4 to 6 tablespoons ice water
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1 7 to 8 cups fresh or frozen berries (raspberries, blackberries, blueberries, strawberries, etc.)
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1 1/2 cup sugar
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1 1/4 cup Pie Filling Enhancer or 1/3 cup King Arthur Unbleached All-Purpose Flour
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1 1/4 teaspoon ground cinnamon
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1 4 teaspoons fresh lemon juice
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