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Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
Calories 437cal Total fat 21g Cholesterol 8mg Sodium 326mg
Carbohydrates 61g Fiber 5g
This recipe has been added to the following public cookbooks:
joanndream,
Summer Vegetables,
Fruity Desserts,
Lester's Cookbook,
Internet cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | resqsquaw
08/16/08 03:26 PM | Yummy!This pie is wonderful. The blackberries take some of the sweetness from the blueberries and it is not so "sticky sweet". |
| ★ ★ ★ ★ ☆ | Zuiderveens
08/02/07 12:00 AM | Excellent and easy to makeAlso made with 4 cups blackberries and 1 1/2 c blueberries and was wonderful!!!! premade crust and it only takes a few min to make - great summertime dessert! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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