The recipe for this pie was almost vegan so I just removed the little bit of animal product it called for. I made it twice and it turned out amazing both times.
Crust
• 2 1/4 cups all purpose flour
• 1 tsp salt
• 2/3 cup vegetable shortening
• 1/3 cup cold water
Sift together flour and salt. Cut in shortening until the shortening/ flour balls (you'll understand when you do this) are about the size of peas. Slowly add the water while tossing the flour/ shortening mixture with a fork. Do not over mix. Roll out on a VERY well floured surface until it is the size of the pie pan. Lay in pan, poke fork a few times into the bottom and press fork along the edges.
Filling
• 4 cups blackberries
• 1/2 cup sugar
• 3 tablespoons minute tapioca
Mix all the ingredients together in a bowl and try not to break the berries. Pour mixture into pie pan.
Make another crust and put on the top. Cut slits for venting and pinch together edges. Bake in preheated 425 degree oven for 15 minutes then lower heat to 350 degrees and bake for another 30 minutes or until edges of crust are beginning to brown.
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