Black berry pie
Our black berries have finally ripened no thanks to the wacky weather this year. Usually the berries are ripe in July and I can be baking earlier. I picked a big basket full and used a little to make blackberry cobbler and used the rest for my pie.
I have before baking and after shots of my pie.
My crust recipe is 2 cups of flour, a teaspoon of salt, and 1 cup of vegetable shortening kneaded until they resemble coarse bread crumbs. Then add ice water a little at a time until you can form it into a ball. Then roll out the way you want on a floury surface.
I tinkered with my filling a bunch so I'm not positive what amount of what went into where.