Blueberry Pie

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Blueberry Pie


Pie Crust:

⅔ cup shortening, chilled

2 cups all-purpose flour

1 teaspoon salt

5 tablespoons cold water


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


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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