Berry Big Pie
Total TimePrep: 25 min. + chilling Bake: 1-1/4 hours + chilling
- 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
- 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 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.
Nutrition Facts1 piece: 462 calories, 22g fat (5g saturated fat), 13mg cholesterol, 300mg sodium, 62g carbohydrate (31g sugars, 5g fiber), 5g protein.
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.
Jul 2, 2012
i'm NOT an expert pie maker but this always turns out great. I also use a mix of fruit
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!
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.
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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