I just love this filling the berries and cherries go perfectly together. Top with a scoop of homemade ice cream and you really knock this one out of the park!
2 cups flour
1/2 teaspoon salt
2/3 cups shortening
4 1/2 tablespoons ice water
Cut shortening into flour and salt with two forks. Add shortening then ice water to form a ball.
Roll out on floured board to fit your pan, approximately 11 x 9 rectangular shaped fudge style pan.
Berry Cherry Filling:
1 cup Blackberries fresh or frozen
3 cups cherries pitted canned or fresh
1 cup Red Raspberries fresh or frozen
4 tablespoons cornstarch
Around 1 cup of liquid you can use apple juice or water
1 cup sugar
pinch of cinnamon or more to taste I use around 1/4 teaspoon
Brush the lattice crust suggestion:
Add cherries to a medium pot, heat until some of the juice boils away around two minutes or so. Remove from heat. Add the cornstarch mixed with water, add sugar into hot cherries and mix. Return to stove top until thickened stir often add more liquid if too thick as it will thicken more while baking. It should be thinner than a pudding would be. Fold in the berries. Stir in pinch of cinnamon.
Pour into a prepared oil sprayed deep dish pan. Make a lattice top cutting strips out of the top. Brush with milk and sugar. Dot lightly with butter. Bake at 400 degree oven until browned and bubbling around 55 minutes.