Deep Dish Blackberry Pie 8 C. blackberries 1/2 C. flour 1 1/2 to 2 C. sugar 2 t. cornstarch 1/2 t. lemon juice Crust: 2 1/4 to 2 1/2 C. flour 2/3 C. butter-flavored shortening 1 t. salt 2 t. sugar 8-9 T. water Blend flour and shortening with pastry cutter, add in salt and sugar gradually, stir in water. Divide dough in half and roll each approximately 1/4" thick. Put one crust in pie pan. Toss blackberries with flour, cornstarch, sugar and lemon juice. Pour into bottom crust and cover with top pastry. Flute edges. Sprinkle sugar on top if desired. Bake in 350°F. oven for 50 to 70 minutes. Cover with foil if pastry starts to darken too quickly.
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