The berries are normal-sized; the pie is large.
- 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 vinegar
- FILLING:
- 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 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° and bake about 1 hour longer or until bubbly.
- Cool completely. Store in the refrigerator.