Blackberry and Blueberry Pie Recipe

Ingredients
<br>- ⅔ cup shortening, chilled
<br>- 2 cups all-purpose flour
<br>- 1 teaspoon salt
<br>- 5 tablespoons cold water
<br>- ¾ cup white sugar
<br>- ⅓ cup all-purpose flour
<br>- ½ teaspoon ground cinnamon
<br>- 4 cups fresh blueberries
<br>- 1 ½ cups fresh blackberries
<br>- 1 tablespoon lemon juice
<br>- 2 tablespoons butter
<br><p></p>Directions
<br>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.
<br>step 2: Preheat oven to 425 degrees F (220 degrees C).
<br>step 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.
<br>step 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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Ingredients
- ⅔ cup shortening, chilled
- 2 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoons cold water
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 ½ cups fresh blackberries
- 1 tablespoon lemon juice
- 2 tablespoons butter

Directions
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 (220 degrees C).
step 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.
step 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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