Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 1 tablespoon granulated sugar

  3. 2 teaspoons salt

  4. 1 3/4 cups vegetable shortening

  5. 1/2 cup ice water

  6. 1 large egg

  7. 1 tablespoon white vinegar Filling:

  8. 8 cups fresh or frozen blackberries (do not thaw frozen berries)

  9. 2 cups granulated sugar

  10. 1/2 cup all-purpose flour Half-and-half cream

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs.

  2. In a small bowl, combine water, egg and vinegar; stir into flour mixture with a fork just until moistened. Form into a roll. Cover and refrigerate for 1 hour.

  3. On a floured surface, roll 2/3 of the dough into an 18 x 14-inch rectangle. Carefully place onto the bottom and up the sides of a 13 x 9 x 2-inch glass baking dish.

  4. Combine blackberries, sugar and flour; turn into crust.

  5. Use the remaining dough to make lattice strips; place over the filling.

  6. Brush pastry with cream.

  7. Bake at 400°F (205°C) for 15 minutes; reduce heat to (350 °F (175°C) and bake for about 1 hour longer or until bubbly. Cool completely. Store in the refrigerator.


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