Blackberry Wine Glaze Pie With Ginger Crust

• Crust
• 1-1/4 cup Flour
• 1/4 teaspoons Salt
• 1-1/2 Tablespoon Fresh Minced Ginger
• 1/2 cups Shortening
• 4 Tablespoons Cold Water
• _____
• Filling
• 4 cups Fresh Blackberries, Divided
• 1/2 cups Water
• 1/2 cups Red Wine (I Prefer Cycles Gladiator Cabernet Sauvignon)
• 3/4 cups Sugar
• 3 Tablespoons Cornstarch

1. For crust:
2. Stir together flour and salt. Add minced ginger, and using a pastry blender, cut in shortening till pieces are pea-sized. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time (up to 5 tablespoons if needed), till all the dough is moistened.
3. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle about 12 inches in diameter. Transfer pastry into a 9-inch pie plate. Ease pastry into a pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond the edge of the pie plate. Fold the extra pastry under, and crimp edge as desired. Bake at 350 degrees for 8 to 10 minutes, or until slightly browned.
4. For the pie:
5. Boil 1 cup of the berries, 1/2 cup water, and 1/2 cup wine for about 2 minutes. Combine sugar and cornstarch thoroughly before adding to the liquid. After adding, cook till thickened and bubbly.
6. Place 1 1/2 cups berries on the bottom of the cooled pie crust, followed by a layer of the glaze, another 1 1/2 cups of berries, and then the rest of the glaze. Refrigerate until the pie has set up enough to cut into individual pieces.

crust, flour, ubc, ginger, shortening, water, filling, fresh blackberries, water, red wine, sugar, cornstarch

Taken from tastykitchen.com/recipes/desserts/blackberry-wine-glaze-pie-with-ginger-crust/ (may not work)