Blueberry or Blackberry Pie

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Blueberry Pie

Blackberry or Blueberry Pie

Double pie crust:
2 cups flour
2/3 cup shortening
1 t. salt
About 3/4 cup cold water
Cut shortening and salt into flour. Add enough water to gather dough into a ball. Roll out into two circles. If making a large pie, you might want to make a triple crust: 3 cups flour, 1 c. shortening, 1 1/2 t. salt, about 1 1/4 cup water.

Filling for small pie (8” or 9”):
2 1/2 c. berries (if using blueberries, add 1 t. lemon juice)
7/8 cup sugar
1/2 t. cinnamon
2 1/2 T. tapioca or cornstarch
1 T. butter

Filling for large pie: (10”)
5 cups berries (if using blue-
berries, add 2 t. lemon juice)
1 3/4 cup sugar
1 t. cinnamon
5 T. tapioca or cornstarch
2 T. butter

Mix ingredients together gently. Pour into raw pie shell. Dot with butter. Top with whole or lattice crust. Place on a large cookie sheet or pizza pan to catch drips while baking. Bake at 400 degrees 10 minutes, then 350 degrees 30-40 minutes.

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