Blackberry Wine Glaze Pie with Ginger Crust

For crust:

Stir together flour and salt. Add minced ginger, and using a pastry blender, cut in shortening till pieces are pea-sized. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time (up to 5 tablespoons if needed), till all the dough is moistened.

Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle about 12 inches in diameter. Transfer pastry into a 9-inch pie plate. Ease pastry into a pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond the edge of the pie plate. Fold the extra pastry under, and crimp edge as desired. Bake at 350 degrees for 8 to 10 minutes, or until slightly browned.

For the pie:

Boil 1 cup of the berries, 1/2 cup water, and 1/2 cup wine for about 2 minutes. Combine sugar and cornstarch thoroughly before adding to the liquid. After adding, cook till thickened and bubbly.

Place 1 1/2 cups berries on the bottom of the cooled pie crust, followed by a layer of the glaze, another 1 1/2 cups of berries, and then the rest of the glaze. Refrigerate until the pie has set up enough to cut into individual pieces.