Blackberry and Blueberry Pie Best Dishes

Wednesday, August 10, 2016

Blackberry and Blueberry Pie

"This is a delicious berry pie that mixes 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-reason flour
1 teaspoon salt
5 tablespoons cold water
Filling:
three/four cup white sugar
1/3 cup all-motive flour
half of teaspoon ground cinnamon
four cups clean blueberries
1 half of 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 till the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time till flour is moistened. Gather into a ball, wrap with plastic, and refrigerate as a minimum half-hour. Divide the dough in half of and roll out half of on a lightly floured board. Line a nine-inch pie dish with the pastry. Roll out the top crust and set aside.
Preheat oven to 425 ranges F (220 tiers 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 inside the top to vent the steam. Seal the crust and flute the rims.
Cover the edges of the crust with foil to prevent over-browning. Bake within the preheated oven till the crust is golden brown and the juices are effervescent, about 45 mins. Remove foil over the past 12 minutes of baking.

Notes :

If you operate frozen berries, you will need to growth the baking time. Bake as directed, and then reduce the heat to 350 ranges F (175 stages C). Bake till the juices are bubbling, approximately half-hour more.
Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it frivolously, and make clean-up simpler.

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