Patriotic Berry Slab Pie Recipe for 4th of July Celebrations

Pie Crust:

• 3 cups (360 g) all-purpose flour, (stir, spoon & level)
• 1 tsp salt
• 1 cup (192 g) butter flavored Crisco shortening
• 1 large egg
• 5 Tbsp ice cold water (add as needed)
• 1 Tbsp distilled white vinegar

Creamy Lemon Filling:

• 28 oz (792 g) fat free sweetened condensed milk (two 14 oz cans)
• 2 egg yolks
• ¼ tsp salt
• 1 Tbsp lemon zest (optional)
• ¾ cup (177 g) lemon juice

Extras:

• Cinnamon Sugar, (¼ cup granulated sugar mixed with 1 tsp ground cinnamon)
• 6 oz (170 g) Raspberries
• 9 oz (255 g) Blueberries
• Cool Whip

• Combine flour and salt in a large bowl and stir. Cut in the shortening with a pastry blender, two forks, or pulse in a food processor until pea-sized pieces remain. Those chunks of shortening create pockets that make the crust flaky.
• Add the egg, 5 tablespoons cold water, and 1 tablespoon white vinegar. Mix with your hands and add additional water 1 tablespoon at a time until the dough starts to come together. Turn the dough out onto the counter and add just enough water for it to hold together without becoming sticky.
• Divide the dough into two pieces: one larger and one smaller. Flatten each into a disc, wrap in plastic, and chill in the freezer for 15 minutes to rest and keep the shortening firm.
• Roll the larger disc on a floured surface into a rectangle about 1/4 inch thick. Fit it into a 7½ x 11½ x 1-inch foil pan (a 1-inch tall pan works best) without stretching the dough — it may shrink slightly during baking. Trim excess and place the pan on a baking sheet for support.
• Prick the crust all over with a fork. Roll out the smaller disc to 1/4 inch and cut at least 14 stars with a star-shaped cutter. Place the stars on a non-greased baking sheet, sprinkle with cinnamon sugar, and bake the crust and stars at 350°F for 15 minutes or until light brown and no longer shiny from the shortening. Remove from the oven.
• In a medium bowl, whisk the sweetened condensed milk, egg yolks, salt, lemon zest (if using), and lemon juice until smooth. Pour the filling into the hot crust and bake for an additional 15 minutes, until the filling is set.
• Let the pie cool, then top with raspberries, blueberries, and the baked star crust pieces. Keep covered in the refrigerator until serving. Cut into 12 to 15 squares and serve with Cool Whip.