Labor Day: Blackberry and Blueberry Pie | Submitted By: Debbie Sanchez

2/3 cup shortening2 cups all-purpose flour1 teaspoon salt5 tablespoons cold water3/4 cup white sugar1/3 cup all-purpose flour1/2 teaspoon ground cinnamon4 cups fresh blueberries1 1/2 cups fresh blackberries1 tablespoon lemon juice2 tablespoons butterCut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute. Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking. Amount Per Serving  Calories: 436 | Total Fat: 20.7g | Cholesterol: 8mg

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