It is the time to supply
While the sun is high
Summers bounty for a special treat
Berries baked in a pie for a flavor that cant be beat
I remember when we took a pale
Down to the alley to pick berries on a big scale
No price per pound
They were there to be found
It’s a memory that comes my way
As my pie bakes on a summers day
3 cups flour
1 ¼ cup shortening
1 egg yolk
1 T vinegar
8 T cold water
3- 18-ounce large container blackberries (5 cups)
¾-1 cup sugar
5 T cornstarch
Juice of 1 lemon
Ingredients Wash: (Optional)
1 T sugar
Wash berries lightly and drain in colander. Mix cornstarch and sugar with berries in a bowl. Berries will start to release juice from the addition of the sugar. Preheat oven to 400.
Mix flour with shortening and crumble with your hands until resembles course meal. Add yolk, vinegar and ice water and mix with your hand until soft dough forms. Reserve a fistful of dough to decorate the top. Roll out the two halves with enough dough to drape over sides. Place half dough in pie dish and place berries inside. Top with other half and crimp edges closed. Take the remaining dough and roll out making 4 -1/1/2 inch cookie cutter circles. Cut the circles in half and arrange like leaves in the center of the pie. Brush with wash. Pierce the top randomly with a fork. Bake for approximately one half hour and turn oven down to 350 for another 10 minutes to make sure the bottom of the pie is finished.
Separate a fistful of dough for decorating top and divide the remainder in half. Roll out the two halves with enough dough to drape over the sides.