Blackberry and Blueberry Pie |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries. Ingredients:
pie crust |
2/3 cup shortening, chilled |
2 cups all-purpose flour |
1 teaspoon salt |
5 tablespoons cold water |
filling |
3/4 cup white sugar |
1/3 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
4 cups fresh blueberries |
1 1/2 cups fresh blackberries |
1 tablespoon lemon juice |
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.
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