FILLING RATIO:

1 qt. berries, washed and drained
1 1/2 c. sugar
1 c. water

Mix berries, sugar, and water in a large pot and bring to a boil. Add berries and cook for 20 to 30 minutes until mixture thickens. Stir to prevent sticking. For 4 pies, use 2 quarts of berries.

DOUGH FOR 4 PIES:

3/4 c. shortening
1 c. sugar
2 eggs
1/2 c. milk
4 c. flour
4 tsp. baking powder
1 tsp. vanilla

Cream sugar and shortening. In a mixing bowl, combine the milk, eggs, and vanilla; mix well. Add to the shortening and sugar; blend well. Set aside. Combine the flour and baking powder in a separate bowl. Then in a large mixing bowl, add a little of the liquid mixture together with a little of the dry ingredients. Continue alternating mixture until all is used and dough comes away from the sides of the bowl.

Divide dough into four equal parts and roll out on a floured board. Place dough in 9 inch pans; crimp edges and add filling. Use extra dough to make lattice tops for pies. Bake at 350 degrees until dough is golden brown. Makes four 9 inch pies.