Blackberry Pie (My absolute favorite!)

 

Pie Crust:
2 2/3 c. flour
1 c. vegetable shortening
1 t. salt
6 T ice water

Blackberry Filling: 

6 c. fresh or frozen blackberries (slightly thawed if frozen)

1 T lemon juice
1 c. sugar

1/4 c. flour

1/8 t. salt

1 T butter

1 t. sugar for sprinkling
 

For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork.Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk. Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate. Gently press dough into pie plate, leaving the portion that overhangs edge of pie pan in place. Refrigerate while preparing blackberry filling. Preheat oven to 425°F (220°C) 

For Blackberry Filling: In a large bowl, gently toss berries with the lemon juice.In a small bowl, combine sugar, flour and salt. Add sugar mixture to the berries and gently toss to coat well.Turn berry mixture into into chilled unbaked pie crust and mound slightly in center. Dot with butter. Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. Bake on center rack in oven until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F (190°C); continue baking until juice bubble and crust is a lovely golden brown, about 30 to 35 minutes longer. Transfer pie to wire rack; cool to room temperature before serving. Two words:whipped topping.

If blackberries are extremely juicy, you may need to add another tablespoon of flour. Other berries, such as raspberries, boysenberries and logan berries, or even a combination of berries, can be used in place of the blackberries.