Temperature: 400° F

Ingredients

Instructions

Preheat oven to 400 degrees.
For crust: In a large bowl, mix together the flour and the salt. With a pastry blender, cut in shortening until flour resembles cornmeal. Cut in butter until it resembles small peas.
In a small bowl, beat egg with a fork. Beat in water and vinegar. Quickly mix egg mixture in with the flour until flour just begins to hold together. Separate dough into halves and form each half into a disc. Wrap each disc tightly with plastic wrap and let rest in refrigerator.
For Topping: In a large bowl, combine flour, brown sugar, oats, and butter; set aside.
For filling: In a small bowl, combine sugar, pie enhancer, and cinnamon and whisk together thoroughly. Set aside. Put berries in a large bowl and sprinkle with lemon juice and lemon zest. Mix well. Sprinkle sugar mixture over berries and carefully toss so as not to break up berries too much, but evenly coat them with the sugar mixture. Set aside.
Take out one disc of pie dough and roll out to fit a 9 inch, deep dish Emile Henry pie plate. Reserve second disc for a later use.
Pour berries into the prepared pie plate. Evenly cover the berries with the reserved topping mixture, covering the berries all the way to the edge of the pie plate. Place in a preheated 440 degree oven and bake for about one hour. Cover edges with tin foil if they brown too quickly. Pie is done when you see a little bit of berry juice bubbling up around the edge of the pie. Cool on a wire rack. Enjoy!