Blueberry Raspberry Lattice Pie

This is one of my favorites. I love baking it on cold nights, the warmth of the stove and the smell of the pie.....yummy, there's nothing better. Ingredients PASTRY: 2/3 cup plus 2 tablespoons shortening 2 cups all-purpose flour 1 teaspoon salt 4 to 6 tablespoon cold water FILLING: 3/4 cup sugar 1/2 cup cornstarch 1/2 teaspoon ground cinnamon, if desired 2 1/2 cups fresh blueberries 2 1/2 cups fresh raspberries 1 tablespoon lemon juice 2 tablespoons butter or margarine Directions 1. Heat oven to 425. In medium bowl, cut shortening into flour and salt until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (If necessary, 1 or 2 teaspoons of water can be added.) 2. Gather pastry into a ball. Divide pastry in half and shape into 2 flattened rounds on lightly floured surface. Roll pastry into a circle 2 inches larger than an upside-down 9-in pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly on bottom and sides. 3. In large bowl, mix sugar cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces, sprinkle over berry mixture. 4. Roll 2nd pie pastry; cut into strips 1/2 to 1 in. wide. (Use pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternative strips each time cross-strip is added. (To save time, do not weave strips. Just lay 2nd half of strips on top of the 1st.) Trim end of strips. Fold trimmed edge of bottom pastry over end of strips, building up a high edge. Seal and flute. 5. Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes baking. bake 50-60 minutes or until crust is golden brown and juice begins to bubble through lattice crust. Prep Time: 30 Min Cook Time: 1 Hr Total Time: 1 Hr 30 Min Servings: 8