A wonderful taste combination, this terrific pie can be made in the summer with fresh berries and in the winter with frozen ones. The berries are mixed with sugar, flour and cinnamon, spooned into a waiting crust, and sprinkled with lemon juice and dotted
INGREDIENTS (for 8 servings):
- 2/3 cup shortening
- 2 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoons cold water
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 1/2 cups fresh blackberries
- 1 tablespoon lemon juice
- 2 tablespoons butter
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon 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 cup 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 F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!