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Ingredients
| multipurpose shortening: 2/3 cup |
| all-purpose flour (unsifted): 2 cups |
| salt: 1 tsp |
| water: 5 Tbl (cold) |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 1/3 cup |
| ground cinnamon: 1/2 tsp |
| blueberries: 4 cups (fresh) |
| blackberries: 1 1/2 cups (fresh) |
| lemon juice: 1 Tbl |
| salted butter: 2 Tbl |
Blackberry and Blueberry Pie
Credit: AllRecipes
User rating:
"This is a delicious berry pie that combines both blueberries and blackberries."
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Prep Time
25 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
Directions
- Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
- Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
- Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.