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Berry Big Pie Recipe

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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

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Berry Big Pie Recipe

Prep: 25 min. + chilling Bake: 1-1/4 hours + chilling

Yield: 12-16 Servings

25 75 100

Ingredients

4 cups 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 all-purpose flour
Half-and-half cream

Directions

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.
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.
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.

Editor's Note: If using frozen berries, do not thaw.

Nutritional Facts 1 serving (1 piece) equals 462 calories, 22 g fat (5 g saturated fat), 13 mg cholesterol, 300 mg sodium, 62 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Berry Big Pie in Taste of Home June/July 1997, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Berry Big Pie (3)

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Reviewed on Jun. 26, 2011 by Bail

Love the pastry, so soft and easy to work with. Great for a crowd. People always want vanilla ice cream on top! Love it!

Reviewed on Sep. 19, 2009 by Nana2Livi

I love this recipe. I have made it many times. The crust is wonderful. I like my cobblers juicy and it can handle the extra liquids that I add. My sweet potato cobbler is a hit partly because of this crust. I also use this crust for pies and it turns out great.

Reviewed on Aug. 08, 2009 by JulieS1961

I've made this recipe several times, and it always get raves. I do use a mixture of berries--usually blueberries, blackberries, and strawberries. I love the crust; it is slightly sweet and the dough is easy to handle.