Berry Big Pie Recipe
Berry Big Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 1-1/4 hours + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 large 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 18x14-in. rectangle. Carefully place onto the bottom and up the sides of a 13x9-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.
Originally published as Berry Big Pie in Taste of Home June/July 1997, p33

Nutritional Facts

1 piece: 462 calories, 22g fat (5g saturated fat), 13mg cholesterol, 300mg sodium, 62g carbohydrate (31g sugars, 5g fiber), 5g protein.

  • 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1-3/4 cup cold shortening
  • 1/2 cup cold water
  • 1 large 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
  1. 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.
  2. On a floured surface, roll two-thirds of the dough into a 18x14-in. rectangle. Carefully place onto the bottom and up the sides of a 13x9-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.
  3. 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.
Originally published as Berry Big Pie in Taste of Home June/July 1997, p33

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Reviews forBerry Big Pie

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MY REVIEW
JulieS211 User ID: 5434916 48142
Reviewed May. 24, 2014

"This is a fantastic pie (what we call a cobbler)! Delicious and beautiful! I love the pastry; it's more tender that a pie crust and slightly sweet. A tip if you're using frozen fruit--use a little more flour in the filling, because the frozen fruit juices out more and will be a bit soupy with just the 1/2 c. of flour."

MY REVIEW
stevennicole User ID: 2190603 18182
Reviewed Jul. 2, 2012

"i'm NOT an expert pie maker but this always turns out great. I also use a mix of fruit"

MY REVIEW
Bail User ID: 254538 43422
Reviewed Jun. 26, 2011

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

MY REVIEW
Nana2Livi User ID: 4406324 19090
Reviewed Sep. 19, 2009

"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."

MY REVIEW
JulieS1961 User ID: 1464310 21734
Reviewed Aug. 8, 2009

"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."

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