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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This pie recipe makes one of the flakiest crusts ever. The filling is also delicious with the different berries and rhubarb. This pie is sure to impress.Suzanne Alberts, Onalaska, Wisconsin Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon sugar |
1 cup cold butter |
1/4 cup cold water |
filling: |
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 king arthur unbleached all-purpose flour |
1 tablespoon lemon juice |
Directions:
1. In a small bowl, combine flour, salt and sugar. Cut in butter until mixture ensembles 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 400°. On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate.
3. In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.
4. Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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