Blackberry and Blueberry Pie Best Dishes

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Blackberry and Blueberry Pie

"This is a delicious berry pie that combines each blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries."

Ingredients :

Pie Crust:
2/three cup shortening, chilled
2 cups all-reason flour
1 teaspoon salt
five tablespoons bloodless water
Filling:
three/four cup white sugar
1/three cup all-motive flour
half of teaspoon floor cinnamon
4 cups fresh blueberries
1 1/2 cups sparkling 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 scale of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather right into a ball, wrap with plastic, and refrigerate as a minimum 30 minutes. Divide the dough in 1/2 and roll out half of on a lightly floured board. Line a nine-inch pie dish with the pastry. Roll out the pinnacle crust and set apart.
Preheat oven to 425 levels F (220 stages C).
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-covered 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 save you over-browning. Bake inside the preheated oven till the crust is golden brown and the juices are effervescent, about forty five minutes. Remove foil over the last 12 minutes of baking.

Notes :

If you operate frozen berries, you'll want to increase the baking time. Bake as directed, and then lessen the warmth to 350 levels F (175 stages C). Bake till the juices are effervescent, about 30 minutes extra.
Reynolds® Aluminum foil may be used to maintain food wet, cook dinner it lightly, and make smooth-up less difficult.

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