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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I take this giant pie to almost every potluck. The crust is so easy, and we have lots of berries since they grow here on our small acreage. With a dessert this size, everyone can enjoy a luscious piece. Janelle Seward, Ontario, Oregon Ingredients:
4 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2 teaspoons salt |
1-3/4 cup cold shortening |
1/2 cup cold water |
1 egg |
1 tablespoon white vinegar |
filling: |
8 cups fresh or frozen blackberries |
2 cups sugar |
1/2 cup king arthur unbleached all-purpose flour |
half-and-half cream |
Directions:
1. In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar; stir into flour mixture just until moistened. Form into a roll. Cover and refrigerate for 1 hour.
2. On a floured surface, roll two-thirds of the dough into a 18-in. x 14-in. rectangle. Carefully place onto the bottom and up the sides of a 13-in. x 9-in. baking dish. Combine berries, sugar and flour; pour into crust. Use the remaining dough to make lattice strips; place over the filling. Brush pastry with cream.
3. Bake at 400° for 15 minutes; reduce heat to 350°. Bake about 1 hour longer or until bubbly. Cool completely. Store in the refrigerator. Yield: 12-16 servings.
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