1. Combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly. 2. With the motor running, add the cold water until the mixture starts holding together. 3. Turn out and form into a ball. At this point, you can chill it in the fridge until ready to use. 4. To make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate. 5. Set aside. 6. Place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened. 7. In a large bowl, combine the rhubarb, apples, blackberries and raspberries. 8. Combine the sugar, flour and corn starch. 9. Toss with the fruit to coat evenly. 10. Transfer to the pie shell, dot with butter and sprinkle with lemon juice. 11. Roll out the remaining pastry. 12. Moisten the rim and fit over the filling, pressing gently along the rim. 13. Trim the edge and crimp. 14. Slash the top to allow the steam to escape. 15. Bake in a preheated 425 degree F oven 15 minutes. 16. Reduce the heat to 350 degrees F and bake 35 minutes or until the pastry is golden and the filling is bubbly. 17. Cool on a rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
