Summer Pies

Homemade pies using fresh fruit are hard to beat. I imagine a lot of rhubarb pies have been made and consumed the past several weeks. And soon, fresh strawberries and raspberries will be ripe for the picking, and more desserts will be the order of business.

Small-town cafes are a good place to cash in on this culinary bonanza during the summer. A fried, Lillian Elsinga, Grand Forks, found that out recently. Lillian and some friends went on a road trip to Edinburg, N.D., to visit a friend who had moved there.

During their time in the small Walsh County town, which was named after the city in Scotland (without the "h"), they visited Anderson’s Cafe. Lillian said the meatloaf special for lunch was very good, but the coup de grace was the blackberry-blueberry pie. She said the slice of pie, with a dollop of ice cream, will always keep the trip fresh in her memory.

For those who would like to try their hand at a blackberry-blueberry pie, here’s a recipe from that’s received several favorable reviews.

Blackberry-Blueberry Pie
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
¾ cup white sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
4 cups fresh blueberries
1½ cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Cut 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 for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.