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- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 - 7 tablespoons water
- 3/4 - 1 cup sugar
- 1/3 cup all-purpose flour
- 5 cups blackberries
- 2 teaspoons finely shredded lemon peel
- Milk (optional)
- Sugar (optional)
1. In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
2. On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.
3. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
4. In a large mixing bowl combine the sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss berries until coated. Transfer berry mixture to the pastry-lined pie plate.
5. On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.
6. If desired, brush pastry top with a little milk and sprinkle with additional sugar.
7. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 390,
- Fat, total (g) 18,
- sat. fat (g) 4,
- carb. (g) 55,
- fiber (g) 6,
- pro. (g) 4,
- vit. A (RE) 31,
- vit. C (mg) 19,
- sodium (mg) 134,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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