Nothing says love live rich, red berries and this pie will surely impress the one you love.
Pastry for Double-Crust Pie
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup butter-flavored shortening, chilled
1 beaten egg
1 tablespoon vinegar
1/4 cup ice water
In a medium bowl, mix together flour, sugar, and salt. Cut the shortening into the flour until pea-sized crumbs form. Carefully stir in beaten egg and vinegar. Gently sprinkle to water until dough starts to hold together. Shape dough into 2 disks. Use to make 2 single-crust pies or 1 double-crust pie. When recipe calls for a baked pie shell, roll out dough, press into pie plate, trim and flute edges prick bottom of shell with fork, and bake at 375 degrees for 15 to 20 minutes. For the berry pie you will need to double this recipe and do not bake the crust before filling it with the berry mixture.
Preheat oven to 375 degrees. Roll out pastry for 2 bottom crusts and line 2 pie tins. Roll out pastry for 2 top crusts; fold each in half and cut three 1/2 inch slits through both layers of both crusts; then set aside. Pour thawed berries and all their juices into a large mixing bowl. In a separate bowl, mix sugar, salt, and cornstarch and pour on top of berries. Mix well with rubber spatula. Fill crusts, add top crusts, and bake 45 to 50 minutes, or until golden brown. Makes 2 pies or 12 to 16 servings.