Berry Big Pie

FILLING
8 c Fresh or frozen blackberries
2 c Sugar
1/2 c All-purpose flour
Half and half cream

In a large bowl, combine flour, sugar and salt; cut in shortening until
mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar;
stir into flour mixture just until moistened. For into a roll. Cover and
refrigerate for 1 hour. On a floured surface, roll two-thirds of the dough
into an 18-in. x 14-in. rectangle. Carefully place onto the bottom and up
the sides of a 13-in. x 9-in. x 2-in. glass baking dish. Combine berries,
sugar and flour; pour into crust. Use the remaining dough to make lattice
strips; place over the filling. Brush pastry with cream. Bake at 400
degrees for 15 minutes; reduce heat to 350 degrees. Bake about 1 hour
longer or until bubbly. Cool completely. Store in the refrigerator. Yield:
12-16 servings. Editor’s note: If using frozen berries, do not thaw.

NOTES : “I take this giant pie to almost every potluck. The crust is so
easy, and we have lots of berries since they grow here on our small
acreage. With a dessert this size, everyone can enjoy a luscious piece.”