BERRY BIG PIE

FOR THE CRUST:
4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups cold shortening
1/2 cup cold water
1 egg
1 tablespoon vinegar
FOR THE FILLING:
8 cups fresh or frozen blackberries*
2 cups sugar
1/2 cup all-purpose flour
half and half cream

FOR THE CRUST:
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 an 18x14-inch rectangle. Carefully place onto the bottom and up the sides of a 13x9x2-inch glass baking dish.

FOR THE FILLING:
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 degrees for 15 minutes.

Reduce oven temperature to 350 degrees. Bake about 1 hour longer or until bubbly. Cool completely.

Store in the refrigerator.

*If using frozen berries, do not thaw.

Note from source: 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.

Servings: 12-16
From: Janelle Seward, Ontario, Oregon
Source: Taste of Home, June/July, 1997