Berry Rhubarb Pie

Recipe View 5 mins To make the filling: In a medium bowl, gently combine blackberries, raspberries, and rhubarb. (5 minutes)

Recipe View 2 mins In a separate bowl, whisk together 3/4 cup sugar and 1/4 cup flour. Sprinkle this mixture over the fruit and gently toss to coat. (2 minutes)

Recipe View 2 hrs Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the fruit to release its juices. (2 hours - overnight)

Recipe View 2 mins To make the crust: In a large bowl, whisk together 2 cups flour and salt. (2 minutes)

Recipe View 8 mins Cut in the shortening and 2 tablespoons of cold butter using a pastry blender or your fingertips until the mixture resembles coarse cornmeal. (8 minutes)

Recipe View 1 mins Divide the mixture: Place 1/3 of the mixture in a separate bowl. (1 minute)

Recipe View 3 mins To the smaller portion, add ice water, one tablespoon at a time, mixing gently until a paste forms. (3 minutes)

Recipe View 2 mins Add this paste back to the remaining flour mixture and stir just until the dough comes together into a ball. Be careful not to overmix. (2 minutes)

Recipe View 20 mins Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 20 minutes before rolling. This allows the gluten to relax, resulting in a more tender crust. (20 minutes)

Recipe View 10 mins Preheat the oven to 400 degrees F (200 degrees C). (10 minutes)

Recipe View 15 mins Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a circle large enough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any excess, leaving about a 1/2-inch overhang. Crimp the edges of the crust decoratively. (15 minutes)

Recipe View 5 mins Incorporate melted butter and lemon juice into the fruit filling, then spoon evenly into the pastry-lined pie pan. (5 minutes)

Recipe View 15 mins Roll out the remaining dough for the top crust. You can either place the entire crust over the filling, crimping the edges to seal, or cut the dough into strips to create a lattice top. If using a full crust, be sure to cut steam vents to allow steam to escape during baking. (15 minutes)

Recipe View 3 mins Brush the top crust lightly with half-and-half cream and sprinkle with sugar. (3 minutes)

Recipe View 10 mins Bake in the preheated oven for 10 minutes to set the crust. (10 minutes)

Recipe View 45 mins Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbly, about 40 to 50 minutes more. (40-50 minutes)

Recipe View 2 hrs Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)