Name: Blackberry and Blueberry Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Shortening, chilled - ⅔ cup; All-purpose flour - 2 cups; Salt - 1 teaspoon; Cold water - 5 tablespoons; White sugar - ¾ cup; All-purpose flour - ⅓ cup; Ground cinnamon - ½ teaspoon; Fresh blueberries - 4 cups; Fresh blackberries - 1 ½ cups; Lemon juice - 1 tablespoon; Butter - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Blackberry and Blueberry Pie

1. Shortening, chilled - ⅔ cup

2. All-purpose flour - 2 cups

3. Salt - 1 teaspoon

4. Cold water - 5 tablespoons

5. White sugar - ¾ cup

6. All-purpose flour - ⅓ cup

7. Ground cinnamon - ½ teaspoon

8. Fresh blueberries - 4 cups

9. Fresh blackberries - 1 ½ cups

10. Lemon juice - 1 tablespoon

11. Butter - 2 tablespoons

How to cook deliciously - Blackberry and Blueberry Pie

1. Stage

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. Stage

Preheat oven to 425 degrees F (220 degrees C).

3. Stage

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. Stage

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.