American Cookbook #12 – Pie

American-Cookbook2 Blackberry and Blueberry Pie

Makes a 23 cm or 9-inch pie, about 8 servings

Prep: 30 minutes
Cool: 30 minutes
Cook: 45 minutes

Shopping List:
Pie Crust:

  • 135 gr or ⅔ cup shortening, chilled
  • 250 gr or 2 cups all-purpose flour
  • 6 gr or 1 teaspoon salt
  • 75 ml or 5 tablespoons cold water


  • 150 gr or ¾ cup white sugar
  • 40 gr or ⅓ cup all-purpose flour
  • 1 gr or ½ teaspoon ground cinnamon
  • 580 gr or 4 cups fresh blueberries
  • 215 gr or 1½ cups fresh blackberries
  • 15 ml or 1 tablespoon lemon juice
  • 30 gr or 2 tablespoons butter

blackberries-blueberriesTO MAKE:

  1. Cut shortening into 250 gr or 2 cups flour and salt until the shortening is the size of small peas.
  2. Sprinkle in water 1 tablespoon at a time until flour is moistened.
  3. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes.
  4. Divide the dough in half and roll out half on a lightly floured board.
  5. Line a 23 cm or 9-inch pie dish with the pastry.
  6. Roll out the top crust and set aside.
  7. Preheat oven to 220° C or 425 degrees F.
  8. Mix sugar, ⅓ cup flour, and cinnamon.
  9. Stir in berries to coat.
  10. Pour the filling into the pastry-lined pan.
  11. Sprinkle with lemon juice and dot with butter.
  12. Cover with top crust; cut slits in the top to vent the steam.
  13. Seal the crust and flute the edges.
  14. Cover the edges of the crust with foil to prevent over-browning.
  15. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
  16. Remove foil during the last 12 minutes of baking.

Note 1: If you use frozen berries, you’ll need to increase the baking time. Bake as directed, and then reduce the heat to 175° C or 350 degrees F. Bake until the juices are bubbling, about 30 minutes more.

Note 2: Or thaw the berries first and drain them before using. For the rest follow the recipe.

Note 3: Serve each slice warmed with a big scoop of (homemade) vanilla ice cream


Amount Per Serving
Calories: 436
Total Fat: 20.7g
Cholesterol: 8mg
Sodium: 313mg
Total Carbohydrates: 59.9g
Dietary Fiber: 4.2g
Protein: 4.7g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20151008-AC-12-Blackberry-Blueberry-Pie

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