INGREDIENTS:
Crust
3 cups sifted all-purpose flour
1 1/4 cups 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 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°F 15 minutes. Reduce heat to 350°F and continue baking for another 45 minutes.
SOURCE: Second place winner, Clare Uhler, Berry Festival 2008
