Recipe Home > Desserts > Blueberry Pie





Ingredients


Pie Crust:


⅔ cup shortening, chilled


2 cups all-purpose flour


1 teaspoon salt


5 tablespoons cold water


Filling:


¾ cup white sugar


⅓ cup all-purpose flour


½ teaspoon ground cinnamon


4 cups fresh blueberries


1 ½ cups fresh blackberries


1 tablespoon lemon juice  


2 tablespoons butter


Directions


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.


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