DUARTE'S OLALLIEBERRY PIE

Steps:

• 1. Preheat the oven to 375°F. 2. In a large bowl, combine the flour and shortening. Using a handheld pastry blender, work the shortening into the flour, stopping as soon as pea-sized lumps form. Add the milk and salt, and stir with a spoon until the lumps combine to form a soft, easy-to-work dough. If it feels too dry, gently stir in one or two more teaspoons of shortening. 3. Divide the dough into two equal pieces. Using your hands, gently shape one piece into a ball. The dough should be soft-even a little sticky. (If it feels dry, the crust will be hard.) If the dough seems too sticky, add a small amount of flour while rolling the dough ball a half dozen times in a circle with your hands until it holds together. Place the dough ball on a well-floured counter and flatten with a few quick strokes of a rolling pin. Flip the flattened piece and roll it a few more times, adding a little flour to the pin if the dough sticks. Flip the dough again and continue rolling to form a circle of dough 9 to 10 inches in diameter and up to 1/4 inch thick. Fold the dough circle in half, transfer it to a 9-inch pie pan, then unfold it and trim the edge, leaving a 1/2-inch rim of dough around the pan. 4. In a medium-sized bowl, gently combine the olallieberries with the sugar and the remaining 1/4 cup of flour. Pour the berry mixture into the bottom crust. 5. Roll out the remaining dough for the top crust and place it over the berries. Fold the edge of the top crust over the bottom crust and seal the two together by pushing lightly with your fingertips. With a paring knife, cut a few slits in the top crust to allow steam to escape. 6. Cover a cookie sheet with aluminum foil and set it on a low oven rack to catch drips from the pie. Place the pie in the center of a rack above it and bake for 1 to 1 1/4 hours or until it's golden brown and steaming. Allow the pie to cool for at least 15 minutes before serving.