Blackberry and Blueberry Pie
preparation
preparation time
0 mins
cook time
0
servings
8
calories
425
ingredients
0.67 cup shortening chilled (for pie crust)
2 cup all-purpose flour (for pie crust)
1 teaspoons salt (for pie crust)
5 tablespoons cold water (for pie crust)
0.75 cup white sugar (for filling)
0.33 cup all-purpose flour (for filling)
0.5 teaspoons ground cinnamon (for filling)
4 cup fresh blueberries (for filling)
1.5 cup fresh blackberries (for filling)
1 tablespoons lemon juice (for filling)
2 tablespoons butter (for filling)
directions
Step 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.
Step 2
Preheat oven to 425 degrees F. 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.
Step 3
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.
Kenmore
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