INGREDIENTS
1 cup
fresh blackberries
1 cup
raspberries
2 cups
rhubarb, cut into 1/2 inch pieces
3/4 cup
white sugar
1/4 cup
all-purpose flour
2 cups
all-purpose flour
1 tsp
salt
2/3 cup
shortening
2 tbsp
butter
4 tbsp
ice water
1 tbsp
butter, melted
1 tsp
lemon juice
1 1/2 tbsp
half-and-half cream
2 tbsp
white sugar