Berry Big Pie

Crust

4 C. flour
1 Tbsp. sugar
2 tsp. salt
1 3/4 C. cold shortening
1/2 C. cold water
1 Large egg
1 Tbsp.vinegar

In large bowl, combine flour, sugar and salt. Cut in shortening till mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar, stir into flour mixture just till moistened. Form into a roll. Cover and refrigerate for 1 hour. On a floured surface, roll 2/3rds of the dough into an 18 X 14" rectangle. Carefully place onto the bottom and up the sides of a 9 X 13 X 2" baking pan.
Filling

8 C. Boysenberries
2 C. sugar
1/2 C.flour

half-and-half creamCombine berries, sugar and flour. Pour into crust. Use remaining dough to make lattice strips, place over the filling. Brush pastry with cream. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees. Bake about 1 hour longer or till bubbly. Cool completely. Store in refrigerator.

Yield 12-16 servings

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Boysenberry Cream Pie

Create granola pie crust by combining:

1/2 cup melted butter
2 cups chopped granola
1 cup coconut
1/3 cup rolled oats
Mix well and press into 8" pie tin.
Bake at 400 degrees for 10 minutes.

For filling:

4 cups boysenberries
3/4 cup sugar + 2 tablespoons
3 heaping tablespoons cornstarch
dash of lemon juice
1 cup whipping cream(whipped)

Sprinkle 2 cups of berries with 2 TBSP sugar and set aside. Place remaining berries in a pan and add 3/4 cup sugar; mash berries and stir until sugar begins to dissolve. Add cornstarch. Cook over medium heat until mixture is thick and clear. Cool slightly; add lemon juice. Put uncooked reserved berries in the bottom of pie shell, pour cooked mixture over them. Chill until set. Cover with whipped cream and enjoy!