Blackberry & blueberry pie

By á-17975

This delicious sweet yet tart dessert is a great dessert for any occasion!

Ingredients

• Crust:
• 2 1/2 cups of flour
• 1 cup of cold butter
• 1/4 teaspoon of salt
• 3 tablespoons of sugar
• 5-7 tablespoons of ice cold water
• Filling:
• 2 packages of fresh blackberries, about 2 cups (can dive for frozen, thaw before use)
• 1 package of fresh blueberries, about one cup (can sub for frozen, thaw before use)
• 1/2-2/3 cup of sugar (depending on the sweetness of the berries)
• 3 tablespoons of flour
• 1 tablespoon of cold, cubed butter
• 1 teaspoon of vanilla (optional)
• 1 teaspoon of cinnamon (optional)

Preparation

Step 1

Crust:
In a large bowl, whisk together the flour, salt, and sugar. Then cube the COLD butter and either with a pastry cutter or two knives, cut the butter into the flour mixture. If you are using the pastry cutter, just press down on the flour mixture and butter until the butter is about the size of peas. If you don't have a pastry cutter, take two knives and cut the butter in the flour mixture with the knives horizontal against each other (google or YouTube this method if it is confusing). Cut the butter until it is about pea sized. Then, one table spoon at a time, add the cold water into the mixture. Whisk with a fork just until combined and the dough is moistened. If you live in a humid area, you probably only need 5 tablespoons. If you live in a drier area, feel free to use 6-7 tablespoons to achieve the desired consistency. Knead the dough a little bit in the bowl and form into a disk. Tightly wrap in plastic wrap and refrigerate for at least one hour (can be overnight).
After it has cooled, cut the dough in half. Put one half back in the fridge. Lightly flour a flat surface. Place one half of the dough on the surface. Roll out the dough into about a 10inch circle