BUMBLEBERRY PIE .

Crust

51/2 cups flour

1/4 teaspoon salt

2 cups vegetable shortening

1 egg

1 tablespoon vinegar

3/4 cup cold water

Filling

2 cups each fresh or frozen blueberries, raspberries and sliced strawberries

2 cups fresh or frozen chopped rhubarb

4 cups chopped peeled baking apples

2 cups sugar

2/3 cup flour

2 tablespoons lemon juice

Egg Wash

1 egg yolk

1-2 tablespoons water

Crust: In a bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and cold water together; sprinkle over dry ingredients and toss. (If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball.)

Divide dough into 4 balls. Cover and chill 30 minutes. On a lightly floured surface, roll out 2 balls to fit 2 9-inch pans.

Combine Filling ingredients (partially thaw fruit, if necessary) and spoon into crust. Roll remaining pastry to fit pies and place over filling. Seal and flute edges.

Beat egg yolk and water, then brush over pies. Cut slits in top crusts. Bake at 350 for 50-60 minutes or until golden brown. Makes 16 servings.