| 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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