When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Pies & past, Taste of ho	12	Servings

INGREDIENTS

4	c	All-purpose flour
1	tb	Sugar
2	ts	Salt
1 3/4	c	Cold shortening
1/2	c	Cold water
1		Egg
1	tb	Vinegar
8	c	Fresh or frozen blackberries
2	c	Sugar
1/2	c	All-purpose flour
		Half and half cream

INSTRUCTIONS

FILLING
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. For into a roll. Cover and
refrigerate for 1 hour. On a floured surface, roll two-thirds of the dough
into an 18-in. x 14-in. rectangle. Carefully place onto the bottom and up
the sides of a 13-in. x 9-in. x 2-in. glass 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. Bake at 400
degrees for 15 minutes; reduce heat to 350 degrees. Bake about 1 hour
longer or until bubbly. Cool completely. Store in the refrigerator. Yield:
12-16 servings. Editor's note: If using frozen berries, do not thaw.
NOTES : "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."
Submitted by Janelle Seward, Ontario, Oregon.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#648 by NGavlak@aol.com on Jun 23, 1997

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