Ingredients
Berry Filling
- 3 12 oz containers of blackberries
- 1 1/2 cups sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1 tbsp vanilla extract
Pie Crust
- 2 cups all purpose flour
- 1 tsp salted butter, softened
- 3/4 cups CRISCO all-vegetable shortening
- 9 tbsp ice cold water
Instructions
Berry Filling
- Combine berries, sugar, lemon juice, and vanilla in a bowl. Let sit while you prepare the pie crust
Pie Crust
- Combine flour and salt together in a bowl
- Cut in shortening with pastry blender or two forks
- Sprinkle in water 1 tablespoon at a time and mix with pastry blender. Dough will crumble in chunks and form together but should not be sticky
- Form into 1 large ball and then split into two dough balls
- Layer surface with flour and roll out your dough into two round circles
- Spray pie pan with cooking spray or coat with butter
- Lay 1st dough down, pour in your berry mixture and layer with your cornstarch. The cornstarch can also be adding to the berry mixture in the beginning
- Cover pie with 2nd dough ball. Using a fork, poke holes in crust to allow steam out
- Bake at 400 degrees for 30 mintues. Reduce heat to 350 degrees and bake another 30 minutes or until the crust has browned and is bubbling.
- Take out and top with more sugar if you prefer
Notes
I used 1 9-inch pie pan from Pioneer Woman.
Don't forget to put a baking sheet under the pie to avoid the pie bubbling over in your oven. This avoids a big mess!
Want more pies, just double the recipe.
I do not coat my crusts with egg white but if you prefer to do that, please feel free.
Try combining blackberries and raspberries for a twist!