Ingredients for - Bumbleberry Pie
How to cook deliciously - Bumbleberry Pie
1. Stage
In a small bowl, combine the flour, salt and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for one hour, or until the dough is easy to handle. Editor's Tip: You can also use a food processor to cut the butter into the flour. Simply add everything to a food processor and pulse until you get pea-sized crumbs.
2. Stage
Preheat the oven to 400°F. On a lightly floured surface, roll out half of the dough to fit a 9-inch pie plate. Transfer the crust to the pie plate, and trim the crust to 1/2 inch beyond the edge of the plate.
3. Stage
In a large bowl, combine the diced apple, rhubarb, raspberries, blueberries, strawberries, sugar, flour and lemon juice. Pour the filling into the crust. Editor's Tip: Flour helps the fruit and juices firm up. You can use cornstarch instead, just reduce the amount to 1/4 cup.
4. Stage
Roll out the remaining dough and cut out decorative shapes with cookie cutters. Place the shapes over the filling. Cover the edge of the pie loosely with foil. Editor's Tip: There so many ways to make decorative pie crusts, from cutouts to braids and basket-weave lattices.
5. Stage
Bake the pie for 20 minutes. Reduce the oven heat to 350° and remove the foil. Bake the pie for 40 to 45 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.
