Ingredients
250 g fresh blackberries
250 g raspberries
300 g rhubarb, cut into 1.25 cm pieces
150 g white sugar
30 g all-purpose flour
250 g all-purpose flour
5 g salt
150 g shortening
30 g butter, plus 15 g for brushing
60 ml ice water
15 ml lemon juice
22.5 ml half-and-half cream
30 g white sugar
Directions
Step 1
To prepare the filling, combine the blackberries, raspberries, and rhubarb in a medium bowl. In a separate bowl, mix 150 g of sugar and 30 g of flour, then sprinkle over the fruit mixture and stir gently. Cover the bowl and refrigerate for at least 2 hours.
Step 2
For the crust, in a large bowl, mix 250 g of flour with salt. Cut in the shortening and 30 g of butter until the texture resembles coarse cornmeal. Transfer 1/3 of the mixture to a separate bowl. To this smaller portion, add the ice water and mix to form a paste. Add this mixture back to the rest of the flour mixture and stir just until the dough forms a ball. Let the dough rest for at least 20 minutes before rolling out. Divide the dough in half, then roll out the bottom crust and place it in a 23 cm pie pan.
Step 3
Preheat the oven to 200°C. In a small bowl, mix 15 g of melted butter and lemon juice into the fruit filling, then spoon it into the pastry-lined pie pan. Roll out the top crust and place it over the filling. Crimp the edges and cut steam vents in the top. Lightly brush with half-and-half cream and sprinkle with sugar.
Step 4
Bake in the preheated oven for 10 minutes, then reduce the temperature to 175°C and continue baking until the crust is golden, about 40 to 50 minutes more.