Blackberry and Blueberry Pie Recipe

INGREDIENTS

2/3 C
Dehydrated Shortening Powder
2 C
Flour
1 tsp
Salt
5 Tbsp
Cold Water
3/4 C
White Sugar
1/3 C
Flour
1/2 tsp
Ground Cinnamon
4 C
Freeze Dried Blueberries
1 1/2 C
Freeze Dried Blackberries
1 Tbsp
Lemon Juice
2 Tbsp
Butter

PREPARATION

1. Reconstitute both blackberries and blueberries, draining excess water.

2. Cut shortening into 2 cups flour and salt until particles are size of small peas.

3. Sprinkle in water 1 tablespoon at a time until flour is moistened.

4. Gather into a ball and roll out onto a lightly floured board.

5. Make two rounds. Place one crust in a 9" pie dish.

6. Mix sugar, 1/3 cup flour, and cinnamon; Stir in berries to coat.

7. Turn filling into pastry-lined pan and sprinkle with lemon juice; Dot with butter.

8. Cover with top crust; Cut slits. Seal and flute.

9. Bake at 425°F for 35-40 minutes. Cover edge with foil to prevent boiling, and remove foil for last 12 minutes of baking.

10. Let cool, server, and enjoy.

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