Blackberry and Blueberry Pie

This is a delicious berry pie that combines both blueberries and blackberries.

Yields:9 inch pie

INGREDIENTS:

• 2/3 cup shortening
• 2 cups all-purpose flour
• 1 teaspoon salt
• 5 tablespoons cold water
• 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:

1. 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.
2. 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.
3. 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.