Blackberry And Blueberry Pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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.
• preheat oven to 425 degrees f (220 degrees c).
• 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.
• 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.