Mmmmm Pie!

One of my favorite pies is 1/4 blueberry and 3/4 cherry. Just use canned filling and carefully pour it into the proper sections, then place the pastry pieces to make a flag. Bake according to the directions on the can. (I don't have a can handy so you will have to find it for yourself. Sorry)

My other favorite is rhubarb/blackberry. Here is the recipe--

For pastry:

3 c flour, 3/4 tsp salt, 1 c shortening, 9-11 Tbsp ice water. For best results, chill the flour and shortening, as well as the bowl and rolling pin if you can. Mix together dry ingredients. Cut in shortening. Sprinkle water one tablespoon at a time and toss gently. Do not over mix or the crust will be tough. Wrap in plastic wrap and chill.

For filling:

4 c rhubarb cut into 1/inch pieces, 2 c blackberries, 1 c sugar, 1/4 c flour. Mix together the flour and sugar. Toss with the fruit.

When rolling out the pastry dough, it is easier to roll it between two sheets of plastic wrap on a damp table.

Assemble the pie in a 9.5 inch pie plate and cut vents in the top. Cover edges with foil. Bake in 375 deg oven for 50 minutes. Remove foil and bake for 20 to 30 minutes more til the top is golden.