Clare’s Berry Pie

INGREDIENTS:

Crust
3 cups sifted flour
1 1/4 cup butter or Crisco
Salt to taste
1 egg
1/2 teaspoon vinegar
1 tablespoon water

Berry Filling
6 cups blackberries
1 cup sugar
3/4 cup flour

METHOD:

In large bowl, combine flour, salt and butter (or Crisco) until crumbly. Combine egg, vinegar and water. Add to flour mixture, mixing lightly until dough is moistened and holds together when gently squeezed.

Gather dough into ball. Divide into two parts. Flatten each ball into two disks. Roll out dough (roll out crust between two sheets of lightly floured plastic wrap) and place bottom crust in pie dish.

For berry filling, combine sugar and flour in bowl. Add blackberries and toss to coat berries evenly.

Place berry filling in pie pan. Top with remaining crust and crimp to seal edges. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for another 45 minutes.

SOURCE: Second place winner, Clare Uhler, Berry Festival 2008