BCL - Blackberry and Blueberry Pie Best Dishes

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Blackberry and Blueberry Pie

"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 :

Pie Crust:
2/3 cup shortening, chilled
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
Filling:
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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H45M

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.

Notes :

If you use frozen berries, you'll need to increase the baking time. Bake as directed, and then reduce the heat to 350 degrees F (175 degrees C). Bake until the juices are bubbling, about 30 minutes more.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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