Bumbleberry Pie

This is probably my favorite berry pie.

5-1/2 cups flour
1/4 teaspoon salt
2 cups 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 all-purpose flour

2 tablespoons lemon juice

EGG WASH:

1 egg yolk

1 to 2 tablespoons water

In a bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; 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 into four balls. Cover and chill for 30 minutes. On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown. Yield: 16 servings (2 pies).