2/3 cup, chilled
½ tsp, ground
1 ½ cups
Blackberry and Blueberry Pie
1 h 45 m
1 h 75 m
- Cut shortening into small pieces and add to 2 cups of flour. Salt until the shortening is pea size. Sprinkle the mixture with water, 1 tablespoon at a time, until the flour is moistened. Make dough. Wrap it with plastic and put in the fridge for at least 30 minutes. Remove the dough from the fridge and divide in half. Roll out half of the dough on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the other half of the dough for the top crust and set aside.
- Preheat oven to 425° F/220° C/ Gas Mark 7.
- Combine sugar, 1/3 cup flour, and cinnamon. Mix 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 let the steam out. Seal the crust and flute the edges.
- Cover the edges of the crust with foil to prevent over-browning. Bake until the crust is golden brown and the juices are bubbling, for about 45 minutes. Bake the last 12 minutes without foil.