Berry Slab Pie

Pie Crust

2 1/2 cups Niobrara Grain and Milling All Purpose flour

1 tsp Salt

3/4 cup cold butter cut into pieces

1/4 cup shortening 

1/4 cup ice water

Berry Filling

16 ounces fresh or frozen berries (I used black & raspberries)

1/2 cup sugar

1 1/2 tablespoon cornstarch

1 lemon juiced

Glaze

1 cup confectioner's sugar, sifted

lemon juice for thinning

Directions

1. Start by making the crust. Add flour, cold butter, shortening, and salt to a food processor. Pulse until grainy, about 15-20 times.
2. Add the ice water, a little at a time, while pulsing until the dough starts to come together. The dough should stick together when pinching the dough between your fingers. 
3. Turn the dough out onto a floured surface and bring the dough together into a ball, adding water or flour as needed. 
4. Cut the dough in half. Flatten out. Wrap in plastic & refrigerate.
5. Make filling while the dough is chilling. Combine berries, sugar, cornstarch, and lemon juice together into a saucepan. Heat the berry mixture on medium heat until the berries soften and the sugar dissolves. 
6. Cook about 10 minutes. Chill the filling until the crust is ready, and the filling is not hot. 
7. Preheat oven 350℉
8. Roll out  1/2 dough into a 9x13 pan lined with parchment paper. 
9. Spoon filling over the dough, leaving about 1 inch edge.
10. Roll out the other 1/2 dough and place on top of the berry filling. Pressing the edges together to seal. 
11. Bake 35-40 minutes until the crust is golden brown. Cool.
12. Make the glaze by stirring lemon juice into the powdered sugar until thin. Drizzle over the pie.