Blackberry and Blueberry Pie
Ingredients
- 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
Directions
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
