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Berry Big Pie

 Berry Big Pie
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
12-16 ServingsPrep: 25 min. + chilling Bake: 1-1/4 hours + chilling

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

2 of 2

Berry Big Pie (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now