Berry-Rhubarb Pie Filling: 3/4 C. sugar 1/4 C. flour 1 C. blackberries 1 C. raspberries 2 C. rhubarb, cut into 1/2 -inch pieces 1 T. butter, melted 1 t. lemon juice Pastry: 2 C. flour 1 t. salt 2 T. butter 2/3 C. shortening 4 T. ice-cold water half-and-half sugar To make the filling, mix sugar and flour. Add to fruits. Refrigerate overnight. Just before adding to pie shell, stir in melted butter and lemon juice. To make the pastry, mix flour and salt. Add butter and shortening. Mix until texture is like coarse cornmeal. Place 1/3 of the mixture in a separate bowl. Add water and form a paste. Put this back with the rest of the flour mixture and mix in. Form a ball. Let sit at least 20 minutes before rolling out. Divide in half. Roll out bottom crust and place in pie pan. Pour in filling. Roll out remaining crust and place on top. Crimp edges. Brush lightly with half-and-half. Sprinkle lightly with sugar. Bake at 400°F. for 10 minutes, then turn the temperature down to 350°F. Bake for 40 to 50 minutes until the crust is golden-brown. Makes 8 servings
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