BLUEBERRY-RASPBERRY PIE

This pie comes from my cousin Phyllis Posey.

~ CRUST~

2/3 cup butter

2 cups flour

5 Tablesoons water

cut butter into flour and add water
roll out pastry for pie

~FILLING~

4cups blueberries

2cups raspberries

1 cup sugar

1/2 cup flour

1 teaspoon cinnamon

mix dry ingredients and add to berries toss a bit then put into pie cust shell. Top with a few pats of butter and put on top crust. Bake at 400 degrees for about 45 minutes or untill bubbly and crust is browned.

~~~~~~~

She had no comments so I thought I would share a few of my own...I added a 1/2 teaspoon salt to the crust ingredients and I had a little trouble mixing the dough so it was slightly over mixed. I used 2 more Tablespoons of water because the mixture was dry. WE had my sisters in law over for dinner...they just moved here from California...They thought the pie was delicious and the crust had a good flavor. I had to use frozen blueberries that were thawed and that might have made a difference. I will use fresh next time I make this pie.

PLEASE ENJOY