Bluebarb Pie
In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half, with 1 portion slightly larger...
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Cooking tools:
- Pie dish
- Cast iron skillet
- Pastry brush
- Cooling rack
- Rolling pin
- Cookie cutter
- Oven
- Mixing bowl
- Fork
- Chef's knife
- Aluminum foil
- Plastic wrap
- Refrigerator
Ingredients
- 2 cups all-purpose flour -
- 1 teaspoon salt -
- 2/3 cup shortening -
- 6 to 8 tablespoons ice water -
- Filling: -
- 1-1/2 cups sugar -
- 3 tablespoons quick-cooking tapioca -
- 1/4 teaspoon salt -
- 4 cups sliced fresh or frozen rhubarb, thawed -
- 2 cups fresh or frozen blueberries, thawed -
- 1 tablespoon butter -
- 1 teaspoon 2% milk -
- Coarse sugar or sugar, optional -
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