Pineapple Cherry Pie
Yield
servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | dash |
salt
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
water
cold |
|
| ¼ | cup |
all-purpose flour
|
|
| 4 | cups |
blackberries
fresh, washed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
water
cold |
|
| 59 | ml |
all-purpose flour
|
|
| 946 | ml |
blackberries
fresh, washed |
|
Directions
Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10 inch pie dish.
Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust.
Crimp and trim edges, then slash the top crust in several places.
Bake in a preheated 375℉ (190℃) oven for 25 to 30 minutes or until golden brown.
Makes 1 to 10 inch pie.
