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This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries.
Ingredients
- shortening, chilled: 0.66667 cup
- all-purpose flour: 2 cups
- salt: 1 tsp
- water: 5 Tbsp (cold)
- white sugar: 0.75 cup
- all-purpose flour: 0.33333 cup
- ground cinnamon: 0.5 tsp
- blueberries: 4 cups (fresh)
- ½ cups fresh blackberries: 1 piece
- lemon juice: 1 Tbsp
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 425 degrees F (220 degrees C).
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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.
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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.
