Flaky Bumbleberry Pie

• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup cold butter
• 1/4 cup cold water
• 1 medium tart apple, peeled and diced
• 1 cup diced fresh or frozen rhubarb, thawed
• 1 cup fresh or frozen raspberries, thawed and drained
• 1 cup fresh or frozen blueberries, thawed and drained
• 1 cup sliced fresh or frozen strawberries, thawed and drained
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1 tablespoon lemon juice

1. In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.
2. Preheat oven to 400u0b0. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate.
3. In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling.
4. Bake 20 minutes. Reduce heat to 350u0b0; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

flour, salt, sugar, cold butter, cold water, apple, frozen rhubarb, frozen raspberries, blueberries, frozen strawberries, sugar, allpurpose, lemon juice

Taken from www.tasteofhome.com/recipes/flaky-bumbleberry-pie/ (may not work)