A really good (and Vegan) Berry Pie recipe. Can use any type of berries (or mix of berries) for the filling.
Pastry for a Double-Crust Pie:
-2 cups all-purpose flour
-1/2 teaspoon salt
-2/3 cup vegetable shortening, chilled
-6 tablespoons cold water
-4 1/2 cups fresh berries
-1/2 cup white sugar
-3 tablespoons cornstarch
1. Combine the flour and salt in a bowl. Using a fork (or some other such tool), cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
3. While the dough is in the refrigerator; prepare the filling. Mix the sugar and cornstarch in a large bowl. Add the berries and gently toss until they are coated. Let the mixture stand for about 15 minutes.
4. Remove one piece of dough from the fridge and transfer to a lightly floured surface. Roll the dough to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
5. Roll out the remaining dough for the top crust. Pour the berry mixture filling into the pastry-lined pie plate and then place the top crust over the pie. Trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing to seal. Use a fork to crimp the crust and cut slits in the top to allow steam to escape. To prevent overcooking, cover the edge of the pie with foil.
6. Bake in preheated oven on the baking tray for 25 minutes.
7. Remove the foil and bake for an additional 20 to 30 minutes (until the filling is bubbling and the crust is golden.) Cool on a wire rack.