Bumble Berry Pie

From the dundee arms inn on prince edward island.

Steps

Roll out bottom pie pastry.

Place into a 9 inch deep dish pie pan.

Scuplt / flute edge into a upstanding ridge.

Place pie shell in freezer for about 15 minutes.

Also place remaining unrolled pastry in the freezer.

Preheat oven to 400.

In a big bowl , combine the berries , rhubarb , sugar , and lemon juice.

Toss gently to mix.

Add in flour.

Toss gently again.

Turn the filling into the chilled pie shell , smoothing the top of the fruit with a spoon.

Dot the top of the filling with the butter.

Using the large holes of a box grater , grate the other half of the pastry directly over the fruit , as if it were a block of cheese.

Using a fork , gently move the gratings here and there for an even covering.

Sprinkle the coarse sugar over the top.

Put the pie on the center oven rack.

Bake for 30 minutes.

Decrease oven temp to 375 and rotate pie 180.

Also slide a foil-lined baking sheet onto the rack below to catch any spills.

Continue baking 25-30 minutes , until the top is g.

Ingredients

pastry for a double-crust 9-inch pie, fresh raspberry, fresh blueberries, fresh strawberries, fresh rhubarb, sugar, fresh lemon juice, all-purpose flour, unsalted butter, coarse sugar