Ingredients for Crust
2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt
Ingredients for Filling
1 cup fresh rhubarb, sliced
1 cup fresh strawberries, halved
1 cup blackberries
1 cup blueberries
1 cup white sugar
1/3 cup all-purpose flour
2 tablespoons tapioca granules
1 tablespoon lemon juice
Directions
Pre-heat the oven to 375 degrees.
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
Mix filling ingredients in a large bowl and toss to coat. Pour the filling into the crust lined pie plate and add second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.
Place the pie pan on a lined cookie sheet and bake at 375 degrees for 50 minutes or until the juices are bubbling and the top crust is a nice golden color.
Let the pie cool before serving. Serve with a scoop of homemade vanilla ice cream or whip cream. Seriously, this pie is the best thing ever. We all loved it!
Have a wonderful day everyone, happy baking!
~Mavis