Blackberry and Blueberry Pie

July 10, 2013 by Kenmore


preparation time
0 mins

cook time




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)


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.


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