Blasberry Pie

Summer is pie season.  I suppose most seasons are pie seasons, but summer is berry pie season.  HENCE BLASBERRY PIE A BERRY COMBINATION OF INTENSE SUMMERNESS!!!  ENJOY THE TART DELICIOUS!!!


  • 2 cups blueberries
  • 2 cups raspberries
  • 1/3 cup sugar
  • 2 tsp lemon juice
  • 2 1/4 cups bread flour
  • 3/4 tsp salt
  • 2/3 cup unsalted butter, softened
  • 8 – 10 tbsp cold water


  1. Combine berries with sugar and the 1/4 cup flour and lemon juice until berries are completely coated.
  2. In another bowl, combine the 2 1/4 cup flour and salt.
  3. Use a pastry cutter to cut in butter until mixture looks crumbly.
  4. Sprinkle in water by tablespoons, mixing until a soft dough can be forms into a ball.
  5. Divide dough into 2 balls.
  6. Flatten one of the dough balls on a lightly floured surface and roll out into a 12-inch diameter circle.
  7. Transfer pastry to pie plate by carefully rolling the dough onto the rolling pin and laying it on the plate (see picture).
  8. Trim the dough to the edge of the pie plate.
  9. Transfer berry filling to pastry-lined pie plate.
  10. Roll the other dough ball into a 12-inch diameter circle.
  11. Place on top of berry filling and trim to about 1/2 inch beyond the edge of the plate.
  12. Fold edge underneath bottom pastry and make pretty as desired.
  13. Put some slits in the top pastry for venting.
  14. Bake for 25 minutes at 375 degrees F with foil on the edge of the pie (to prevent burning).
  15. Remove foil and bake for 25 to 30 more minutes until golden.

This pie was nice and tart.  I actually used about half the amount of sugar from the original recipe.  If you like tart, follow this recipe, if you prefer something a bit sweeter, add an extra few tablespoons of sugar.  Next time I’m going to try using lime juice.  DELICIOUS!

p.s.  you can use shortening instead of butter, but butter is better.







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