Ingredients
1-1/2 cups all-purpose flour1 teaspoon salt1 teaspoon sugar1 cup cold butter1/4 cup cold waterFILLING:1 medium tart apple, peeled and diced1 cup diced fresh or frozen rhubarb, thawed1 cup fresh or frozen raspberries, thawed and drained1 cup fresh or frozen blueberries, thawed and drained1 cup sliced fresh or frozen strawberries, thawed and drained1 cup sugar1/2 cup all-purpose flour1 tablespoon lemon juice
Preparation
In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate.
In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil.
Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
