Big Berry Pie

Crust:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 and 3/4 cup cold shortening
1/2 cup cold water
1 egg
1 Tablespoon vinegar

In a large bowl, combine flour, sugar and salt.
Cut in shortening until mixture resembles course crumbs.
In a bowl, combine water, egg and vinegar: Stir into four mixture just until moistened. Form into a roll.
Cover and refrigerate for 1 hour. On a floured surface, roll two-thirds of the dough into a 9x13 glass dish.

Filling:
4 cups frozen berries (Kirkland Nature's Three Berries) (do not thaw)
2 cups sugar
1/2 cup all purpose flour
Half and half cream

Combine berries, sugar and flour; pour into crust. Use the remaining dough to make lattice strips; place over the filling. Brush pastry with cream. (A light coating.)

Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake for 1 hour longer or unil bubbly.
If you see crust is browning too much, don't hesitate to cover with foil the last 15-30 minutes.

Cool completely.

This pie reminds me of a dutch oven cobbler. This is a Taste of Home Recipe, (Berry Big Pie) that I have been modifying over the years. I found I only needed half the berries suggested.