Blackberry and Blueberry Pie


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The sweet and tart mixture of these berries makes the perfect summer pie and the homemade crust brings it all together.

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  • 2/3 C. shortening
  • 2 C. all-purpose flour
  • 1 tsp. salt
  • 5 Tbs. cold water
  • 3/4 C. white sugar
  • 1/3 C. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 4 C. fresh blueberries
  • 1 1/2 C. fresh blackberries
  • 1 Tbs. lemon juice
  • 2 Tbs. butter

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Cut shortening into 2 C. flour and salt until particles are size of small peas. Sprinkle in water 1 Tbs. 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 C. 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 for 35-45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

Yield: 8 servings

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