3/4 cup sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
3 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons butter
Mix sugar, flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pie plate. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits. Seal and Flute. Bake at 425 degrees for 35 to 45 minutes. Cover edges with foil to prevent burning before baking, and remove them for the last 12 minutes of baking.
First you make up your pie crust.
Then you make up your filling.
Then you assemble and cook it.
Then you eat! (with or without ice cream)
Looks delicious!
ReplyDeleteI ate more than I really should have, but I used being pregnant as an excuse. :) I think I'll make another one or two and put one in the freezer.
ReplyDeleteYUMMO!! I remember having some when you brought it to the lake last year! I just printed the recipe in case I didn't have it!
ReplyDelete