Bumbleberry Pie

Ingredients:

Pie Crust (makes 4 single crusts, use 2 for this pie):

• 4 cups all purpose flour
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 1 3/4 cups cold unsalted butter (3 1/2 sticks), diced
• 1 tablespoon white vinegar
• 1 extra large egg

Bumbleberry Filling:

• 1 cup rhubarb, chopped
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 cup peeled, chopped Granny Smith apples
• 1 tablespoon lemon juice
• 1 cup white sugar
• 1/3 cup all purpose flour
• 1 tablespoon tapioca
• 1 egg yolk, beaten
• 2 tablespoons water

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the flour, salt, and sugar in a large bowl.  Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.  Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.  Transfer to a clean work surface, and gently press to form a dough.  Divide the dough into 4 equal parts.  Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.  Chill for at least one hour. 
3. Roll one disk of dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. In a large bowl, combine rhubarb, strawberries, blueberries, raspberries, apples, and lemon juice. Mix together 1 cup sugar, 1/3 cup flour, and tapioca; gently toss with fruit mixture. Pour fruit mixture into pastry lined pie pan.
5. Roll out second disk of dough to fit a 9 inch pie plate.  Cut into strips and create a lattice top.  (For tips on how to make a lattice top, go here.)
6. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water).
7. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

*pie crust recipe from The Farm Chicks in the Kitchen cookbook

*filling recipe from allrecipes.com