Bumble Berry Pie

• 5-1/2 c. flour
• 1/4 tsp. salt
• 2 c. shortening
• 1 egg
• 1 Tbsp. vinegar
• 3/4 c. cold water
• 2 c. fresh or frozen blueberries
• 2 c. fresh or frozen raspberries
• 2 c. fresh or frozen strawberries
• 2 c. fresh or frozen rhubarb
• 4 c. chopped and peeled baking apples
• 2 c. sugar
• 2/3 c. flour
• 2 Tbsp. lemon juice
• 1 egg yolk
• 1-2 Tbsp. water

1. In a bowl, combine flour and salt; cut in shortening until crumbly.
2. Whisk together egg, vinegar and water, and sprinkle over dry ingredients; toss.
3. Add more water if needed, 1 Tbsp. at a time, until dough can be formed into a ball.
4. Divide into 4 portions.
5. Cover and chill 30 minutes.
6. On a lightly floured surface, roll out 2 portions to fit 2 9-inch pie pans.
7. Prepare filling by stirring together the berries, rhubarb, apples, sugar, flour and 2 Tbsp. lemon juice.
8. If using frozen berries, thaw partially before mixing.
9. Divide mixture evenly into the 2 pie pans.
10. Roll remaining portions of dough to fit pies and place over filling.
11. Seal and flute edges.
12. Beat egg yolk and water together and brush over pies.
13. Cut slits in the top crust.
14. Bake at 350u0b0 for 50-60 minutes, or until golden brown.

flour, salt, shortening, egg, vinegar, cold water, blueberries, frozen raspberries, frozen strawberries, frozen rhubarb, baking apples, sugar, flour, lemon juice, egg yolk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=76433 (may not work)