Bumbleberry Pie
Try out one of Mary’s favorite summer pies filled with mixed berries and tapioca encased in a delicious crumbly pastry crust
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Cooking tools:
- Rolling pin
- Pie dish
- Cherry pitter
- Pastry brush
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Whisk
- Measuring spoon
- Colander
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (1½ sticks) unsalted butter, very cold, cut into small pieces
- ⅓ cup very cold vegetable shortening
- 6 to 8 tablespoons (about ½ cup) ice water
- 2 cups pitted fresh cherries
- 2 cups fresh blueberries
- 2 cups fresh raspberries or blackberries
- 2 teaspoons fresh lemon juice
- 1 cup sugar
- ⅓ cup all-purpose flour
- 1 tablespoon tapioca
- 1 egg
- 1 tablespoon cream or half and half
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