Blackberry and Blueberry Pie
Description
A wonderful taste combination, this terrific pie can be made in the summer with fresh berries and in the winter with frozen ones.
Ingredients
•
2/3 cup shortening, chilled
•
2 cups all-purpose flour
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1 teaspoon salt
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5 tablespoons cold water
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3/4 cup white sugar
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1/3 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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4 cups fresh blueberries
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1 1/2 cups fresh blackberries
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1 tablespoon lemon juice
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2 tablespoons butter
Directions
1
Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
2
Preheat oven to 425 degrees F (220 degrees C).
3
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
4
Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.