Deep-Dish Blackberry Pie
3 cups fresh or frozen blackberries, thawed and drained
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
Lattice Crust:
3/4 cup all-purpose flour
3 teaspoons sugar, divided
1/4 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
3 tablespoons cold water
1 egg white, beaten
Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish.
In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges.
Brush with egg white; sprinkle with remaining sugar. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes: 4 servings.
Note: Instead of a lattice crust, pastry can be rolled out to fit top of dish. Cut slits in pastry; place over berries. Trim, seal and flute edges.
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