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Blackberry and Blueberry Pie recipe (Pie)

Yield: 8 servings

2/3 cups shortening
2 cups all-purpose flour
1 teaspoon all-purpose flour
5 tablespoons cold water
¾ cups white sugar
1/3 cups all-purpose flour
½ teaspoons ground cinnamon
4 cups fresh blueberries
cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Posted by Irene on Aug 3, 2008


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.

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