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1
In a mixing bowl combine the 2 cups flour and salt.
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2
Using pastry blender, cut in shortening until pieces are pea-size.
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3
Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork.
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4
Push moistened dough to side of bowl.
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5
Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
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6
Divide in half.
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7
Form each half into a ball.
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8
On a lightly floured surface flatten one dough ball.
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9
Roll from center to edges into a 12-inch circle.
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10
To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate.
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11
Ease pastry into pie plate, being careful not to stretch pastry.
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12
In a large mixing bowl combine the 3/4 to 1 cup sugar and 1/3 cup flour.
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13
Stir in berries and lemon peel.
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14
Gently toss the berries until well coated.
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15
Transfer berry mixture to the pastry-lined pie plate.
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16
On lightly floured surface roll remaining dough into a 12-inch circle.
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17
For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate.
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18
Cut rolled pastry into 1/2-inch strips and weave strips over filling.
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19
Fold bottom crust over strip ends; trimming strips as necessary.
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20
For a 2-crust pie, trim bottom pastry to edge of pie plate.
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21
Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry.
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22
Flute edge as desired.
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23
If desired, brush pastry top with a little milk and sprinkle with additional sugar.
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24
To prevent overbrowning, cover edge of pie with foil.
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25
Bake for 25 minutes.
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26
Remove foil.
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27
Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden.
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28
Cool on wire rack.
