Ingredients
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1 cup fresh blackberries
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1 cup raspberries
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2 cups rhubarb, cut into ½ inch pieces
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¾ cup white sugar
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¼ cup all-purpose flour
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2 cups all-purpose flour
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1 teaspoon salt
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⅔ cup shortening
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2 tablespoons butter
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4 tablespoons ice water
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1 tablespoon butter, melted
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1 teaspoon lemon juice
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1 ½ tablespoons half-and-half cream
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2 tablespoons white sugar
Directions
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To make the filling: Combine blackberries, raspberries, and rhubarb in a medium bowl. Mix 3/4 cup sugar and 1/4 cup flour together in a separate bowl; sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate for 2 hours to overnight.
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To make the crust: Mix 2 cups flour with salt in a large bowl. 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.
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until crust is golden, about an additional 40 to 50 minutes.
Nutrition Facts (per serving)
427 | Calories |
22g | Fat |
54g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 427 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 7g | 37% |
Cholesterol 13mg | 4% |
Sodium 325mg | 14% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 3g | 12% |
Total Sugars 24g | |
Protein 4g | 9% |
Vitamin C 10mg | 12% |
Calcium 45mg | 3% |
Iron 2mg | 11% |
Potassium 184mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.