Blackberry and Blueberry Pie

Recipe View 5 mins Prepare the Crust: In a large bowl, whisk together 2 cups flour and salt. Cut in chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. (5 minutes)

Recipe View 30 mins Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax. (30 minutes)

Recipe View 15 mins Roll Out the Crust: Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out half of the dough to a 12-inch circle. Gently transfer it to a 9-inch pie dish, trimming and crimping the edges. Roll out the remaining dough for the top crust. (15 minutes)

Recipe View 5 mins Prepare the Filling: In a large bowl, combine sugar, 1/3 cup flour, and cinnamon. Gently fold in blueberries and blackberries until evenly coated. (5 minutes)

Recipe View 10 mins Assemble the Pie: Pour the berry filling into the prepared pie crust. Sprinkle with lemon juice and dot with butter. Cover with the top crust, cut slits to vent steam, and crimp the edges to seal. (10 minutes)

Recipe View 45 mins Bake the Pie: Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the crust is golden brown and the filling is bubbling. (45 minutes)

Recipe View 2 hrs Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)