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Blackberry and Blueberry Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Versatile berry pie recipe perfect for all seasons - use fresh in summer, frozen in winter.
Ingredients:
  • 0.66666668653488 cup shortening, chilled
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 5 tablespoons cold water
  • 0.33333334326744 cup all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • 1.5 cups fresh blackberries
  • 1 tablespoon lemon juice
Instructions:
  • Blend the shortening with 2 cups of flour and salt until the mixture resembles small peas. Gradually add 1 tablespoon of water at a time until the flour is moist. Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes. Divide the dough in half, roll out one half on a floured surface, and line a 9-inch pie dish with it. Roll out the remaining dough for the top crust and set it aside.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • In a bowl, combine sugar, 1/3 cup flour, and cinnamon. Add berries and toss to coat evenly. Transfer the mixture into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Top with the crust, cut slits for steam, seal, and flute the edges.
  • Cover the crust edges with foil to protect them from browning too much. Bake in the preheated oven until the crust turns golden brown and the juices start bubbling, which should take about 45 minutes. Uncover the edges for the final 12 minutes of baking.

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