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1
In a bowl for the crust, sift together the flour and salt.
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2
With a pastry blender, cut in the shortening until the flour/shortening beads are the size of peas.
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3
Sprinkle in the water a tablespoon at a time, mixing lightly with a fork until all the flour is moistened.
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4
Gather the dough together so it cleans the bowl and press it into a ball.
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5
Divide the ball into about half.
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6
Round up the larger half (which will be the bottom crust).
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7
Shape it into a flat patty, pressing the sides flat until it's about an inch thick and looks like a big English muffin.
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8
Put the pastry patty on a floured board and prepare a rolling pin with a coating of flour.
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9
Roll out the patty, pinching the edges and adjusting your rolling pattern to keep it round and with an unbroken edge.
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10
It should be about 1/8 inch thick and over an inch larger than the 9-inch pie pan.
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11
Fold the dough over and set it in the pan, and then unfold it and let it settle in, patting and adjusting it to fit.
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12
Do not stretch it unduly as this will cause it to crack or shrink during baking.
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13
Set it aside and prepare the filling.
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14
Set the oven to 425 degrees with the rack in the lower third of the oven.
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15
Mix the flour, sugar and cinnamon and then mix this in with the berries.
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16
If they were frozen, proceed lightly so as to minimize crushing the juicy berries.
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17
Pour this mixture into the waiting bottom crust.
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18
If you have a pie bird, place him or her in the center and pour the berries around it.
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19
Dot the butter on the top of the berries.
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20
Roll out the ball for the top crust, using the patty method as before.
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21
You may slit small openings in the top before setting the crust over the berries.
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22
If you have a pie bird, you will want to make an opening for it.
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23
Seal and flute the edges.
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24
Cover the edges with aluminum foil, or use your handy pie crust shield to keep the edges from overcooking.
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25
Bake 35 to 45 minutes, or until the crust is nicely browned and you see the juice starting to bubble through the slits.
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26
Remove from the oven and cool on a rack.
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27
Served warm, the juice may run.
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28
Served chilled, it will be thicker.
