Berry season is drawing to a close. I've been freezing my meager strawberry pickings. Wayne hates this in our small cabin freezer, but I assure him the inconvenience will pay off. I had about two cups of wild blackberries and a few stalks of rhubarb. I had all the makings for an end-of-season berry pie.
I followed the Fannie Farmer recipe for a double crust 8-inch pie. I love to use Crisco. It doesn't need refrigeration and makes the flakiest crust.
1/2 teaspoon salt
2/3 cup shortening
5-6 tablespoons cold water
Mix flour and salt. Cut the shortening in until it's crumbly. Add cold water slowly until the dough forms a ball. I refrigerate my dough before rolling. It makes it so much easier.
The rest was easy. I put the blackberries on the bottom and sprinkled them with a liberal coating of sugar and a tablespoon of flour. Next came diced rhubarb and my strawberries. Another liberal coating of sugar and a tablespoon of flour. Top with a few bits of butter before covering with the top crust.
Bake for 10 minutes at 425 then 30-40 minutes at 350 until the crust is golden brown. Now here comes the hard part, waiting for the pie to cool and the juices to thicken. We couldn't wait - seems like we never can. -- Margy