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
- 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
- 8 cups fresh or frozen blackberries
- 2 cups sugar
- 1/2 cup all-purpose flour
- Half-and-half cream
- 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.
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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