Deep Dish Blackberry Pie

Pastry:

4 cups all-purpose flour

1 tablespoon granulated sugar

2 teaspoons salt

1 3/4 cups vegetable shortening

1/2 cup ice water

1 large egg

1 tablespoon white vinegar

 

Filling:

8 cups fresh or frozen blackberries (do not thaw frozen berries)

2 cups granulated sugar

1/2 cup all-purpose flour

Half-and-half cream

1. In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs.
2. In a small bowl, combine water, egg and vinegar; stir into flour mixture with a fork just until moistened. Form into a roll. Cover and refrigerate for 1 hour.
3. On a floured surface, roll 2/3 of the dough into an 18 x 14-inch rectangle. Carefully place onto the bottom and up the sides of a 13 x 9 x 2-inch glass baking dish.
4. Combine blackberries, sugar and flour; turn into crust.
5. Use the remaining dough to make lattice strips; place over the filling.
6. Brush pastry with cream.
7. Bake at 400°F (205°C) for 15 minutes; reduce heat to (350°F (175°C) and bake for about 1 hour longer or until bubbly. Cool completely. Store in the refrigerator.

Makes 12 to 16 servings.