Bumbleberry Pie

• 5-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups shortening
• 1 egg
• 1 tablespoon white vinegar
• 3/4 cup cold water
• 2 cups each fresh or frozen blueberries, raspberries and sliced strawberries
• 2 cups fresh or frozen chopped rhubarb
• 4 cups chopped peeled baking apples
• 2 cups sugar
• 2/3 cup all-purpose flour
• 2 tablespoons lemon juice
• 1 egg yolk
• 1 to 2 tablespoons water

1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes.
2. On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges.
3. Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350u0b0 for 50-60 minutes or until golden brown.

flour, salt, shortening, egg, white vinegar, cold water, strawberries, rhubarb, baking apples, sugar, allpurpose, lemon juice, egg yolk, water

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