Yummy blackberry pie

This is Grandma Shepard's pie crust recipe with delicious summer blackberries. My sister and I have my Grandma's recipe written down, but we think she changed something over the years, a pinch of this here and there. This is the original recipe that my Grandma started with, but we're still trying to figure out what she changed over the years. It's a good excuse for us to continue experimenting and making more pies. Not that anyone needs an excuse to make pie!

I placed each pie crust in a gallon size ziploc bag to chill in and roll it out in. My sister bought me a 14" Pie Crust Bag, but I forgot to use it today. Note to self, organize kitchen cupboards so I know what I have! If you experience any cracking while rolling out dough, the ziploc (or pie crust bag) makes it much easier.  

Makes 2 - 9" crust pies:
2 cups flour
1 teaspoon salt
2/3 cup (plus 2 tablespoons) vegetable shortening
4-5 tablespoon ice cold water

Mix first three ingredients in a bowl with a pasty blender.  Sprinkle water gradually and mix with a small spatula until a ball can be formed (may need to add more water).  Put in ziploc to roll out immediately or put ziploc in refrigerator to chill until ready.  When ready to roll out bring dough back to room temperature. 

For the filling I took 2 pints fresh blackberries and sprinkled them with 1/2 cup (plus 2 tablespoons) of organic sugar.  Mix into the blackberries 2-3 tablespoons flour and 1 tablespoon fresh lemon juice.  Place one pie crust in bottom of 9" pie plate, pour in blackberry filling, top with 1 tablespoon unsalted butter (cut into cubes).  Place top pie crust on and pinch edges together to enclose pie, brush edges with water if needed.  Cut slits in top crust and decorate as desired.  Bake at 375 for 1 hour and 15 minutes or until it looks delicious.  Cool for several hours.


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