Deep Dish Berry Pie
Double this recipe and bake in 9X13 dish for large group
2 cups flour
Pinch of salt
2/3 cup lard
3 to 4 tablespoons ice water
1 pint raspberries
3 pints of berries( blueberries, blackberries and strawberries)
1 1/2 cups water
1 1/2 cups sugar
1/4 cup cornstarch
Preheat the oven to 350 degrees.
In a mixing bowl combine the flour and salt; cut in lard; add the water, 1 tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a saucepan combine the berries, water and sugar, over medium-high. Bring the mixture to a boil, reduce the heat to medium and cook for 10 minutes. In a small bowl combine the cornstarch with the remaining 1/4 cup of water. Stir until the cornstarch dissolves and the mixture is smooth. Stir the cornstarch mixture into the berries. Bring mixture back to a boil and continue to cook for 2 minutes. Remove from the heat and cool.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll out each dough into a circle about 12 inches in diameter and 1/8-inch thick. Line a 10 inch pie plate; pour berry filling into the pastry crust. Place the remaining circle of dough over the filling. Lightly press the pastry into the berry mixture. Using a small knife trim off any excess and crimp the edges. Bake in 350 degree oven about 45 minutes or until the crust is golden. Remove and cool for 20 minutes before slicing.
Yield: 8 servings