Blackberry and Blueberry Pie

Name: Blackberry and Blueberry Pie
Total time: 105
Yield: 8
Ingredients: 0.66666668653488 cup shortening, chilled; 2 cups all-purpose flour; 1 teaspoon salt; 5 tablespoons cold water; 0.75 cup white sugar; 0.33333334326744 cup all-purpose flour; 0.5 teaspoon ground cinnamon; 4 cups fresh blueberries; 1.5 cups fresh blackberries; 1 tablespoon lemon juice; 2 tablespoons butter

Recipe by Debbie Sanchez from allrecipes.com

Dessert 2 Hr. 45 Mins.

Ingredients

8 servings

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0.66666668653488 cup shortening, chilled
•

2 cups all-purpose flour
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1 teaspoon salt
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5 tablespoons cold water
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0.75 cup white sugar
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0.33333334326744 cup all-purpose flour

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0.5 teaspoon ground cinnamon
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4 cups fresh blueberries
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1.5 cups fresh blackberries
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1 tablespoon lemon juice
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2 tablespoons butter

Instructions

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