4 c. concord grapes, (or more)
1/2 c. sugar
3 tbsp. cornstarch
2 c. flour
1 tsp. salt
5 1/2 tbsp. butter
5 tbsp. shortening
Ice water

Combine flour and salt. Cut in butter and shortening with pastry blender. Add just enough ice water to hold dough together. Roll out for bottom and top crusts.

Pinch skins from grapes into bowl. Put grapes with seeds in large saucepan. Cook until seeds separate from pulp. Strain out seeds. Combine pulp, skins and juice with sugar and cornstarch. May be frozen for future pies at this point). Place in crust. Top with another crust. Make vent holes in top. Put pan under pie pan to catch any drips. Bake at 425 degrees for 15 minutes. Then reduce to 325 degrees. Bake until crust is browned and juices bubbly. Serve hot with vanilla ice cream.