Deep-Dish Blackberry Pie

3 cups fresh or frozen blackberries, thawed and drained
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon

TOPPING:
3/4 cup all-purpose flour
3 teaspoons sugar, divided
1/4 teaspoon salt
3 tablespoons cold butter or margarine
1 tablespoon shortening
3 tablespoons cold water
1 egg white, beaten

Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-quart baking dish. In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; make a lattice crust. Crimp edges. Brush with egg white; sprinkle with remaining sugar. Bake at 375 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 2 servings