Berry Rhubarb Pie
This rhubarb pie with raspberries and blackberries won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.
fresh blackberries
1
cup
raspberries
1
cup
rhubarb, cut into ½ inch pieces
2
cups
white sugar
¾
cup
all-purpose flour
¼
cup
all-purpose flour
2
cups
salt
1
teaspoon
shortening
⅔
cup
butter
2
tablespoons
ice water
4
tablespoons
butter, melted
1
tablespoon
lemon juice
1
teaspoon
half-and-half cream
1 ½
tablespoons
white sugar
2
tablespoons
 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.
  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.
  Preheat the oven to 400 degrees F (200 degrees C).
  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.
  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.
