Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 109g / 3.8oz Unsifted all-purpose flour

  2. 2/3 cup 131g / 4.6oz Vegetable shortening

  3. 1 cup 198g / 7oz Sugar

  4. 1 Salt

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/3 cup 78ml Cold water

  7. 1/4 cup 15g / 1/2oz All-purpose flour

  8. 4 cups 948ml Washed fresh blackberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sift together flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better ~ just enough to hold it together). Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other. Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10" pie dish. Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries. Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust. Crimp and trim edges, then slash the top crust in several places. Bake in a preheated 375F oven for 25 to 30 minutes or until golden brown. Makes 1 - 10" pie.


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