Ingredients
For dough
- 2 1/4 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup cold vegetable shortening
- 5 to 6 tablespoons ice water
For filling
- 3 cups 1-inch pieces fresh or thawed drained frozen rhubarb (1 lb)
- 3 cups fresh bilberries or blueberries
- 2 teaspoons fresh lemon juice if using blueberries
- 1 1/3 cups sugar
- 1/2 cup unbleached all-purpose flour
- 2 tablespoons unsalted butter, cut into bits
Description
Bilberries Are A Smaller, Tarter Relative Of The Blueberry. You Might Have To Use Frozen Rhubarb Here, But The Pie Will Still Be A Standout.
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