Lou Lou's Favourite Bumbleberry Pie

Ingredients

Pastry

• 5 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups shortening
• 3/4 cup cold water
• 1 egg

Filling

• 4 cups apples, peeled, cored and chopped
• 2 cups chopped fresh rhubarb
• 2 cups sliced fresh strawberries
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 2 tablespoons lemon juice
• 2 cups white sugar
• 1/2 cup all-purpose flour
• 2 tablespoons tapioca

Egg Wash

• 1 egg yolk, beaten
• 2 tablespoons water

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls.

3. 3

   Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.

4. 4

   In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 1/2 cup flour, and tapioca; gently toss with fruit mixture.

5. 5

   Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.

6. 6

   Bake for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.