Blueberry Blackberry Basil Pie
Crust: 2 c. flour 1 t. salt 2/3 c. Crisco shortening 6 – 8 T. cold water Mix together flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, one tablespoon at a time, mixing with fork until dough holds together. Roll out into circle larger than 9” pie plate and press into pie shell and crimp edges. Set aside. Filling: 6 c. fresh blueberries, divided 1 ½ c. fresh blackberries, divided 3/4 c. sugar ¼ c. cornstarch 1 c. fresh basil leaves Zest of 1 lime 2 t. fresh squeezed lime juice Preheat oven to 375°. In a large saucepan, combine 3 cups blueberries and 1 cup blackberries. Gently mash berries. Stir in sugar and cornstarch. Mix to combine. Add basil leaves and stir gently. Over medium heat, stirring filling often, cook until mixture is thickened. Remove from heat and stir in remaining berries, lime zest and lime juice. Remove basil leaves and set aside to cool. Topping: ¾ c. flour ½ c. sugar ¼ t. salt 5 T. cold butter, cut into small cubes Mix together the dry ingredients in a medium bowl. Cut in butter with a pastry blender until crumbs are coarse. Set aside. Pour filling into the pie shell. Sprinkle the crumb topping on top. Bake for 50 – 60 minutes or until filling is thick and bubbly. Let cool to room temperature.
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