Blackberry and Blueberry Pie

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

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.