Make enough of your favorite pie crust for bottom and top of a 9” pie pan or use this recipe:
Great Pie Shell (makes enough for a double crust pie)
1 cup less 2 Tablespoons shortening
6 Tablespoons boiling water
2 teaspoons milk
2 1/2 cups of flour
1 teaspoon salt
[From: Tired and True Recipes, page 209]
4 cups freshly picked & cleaned blackberries
1 cup Sugar
1 Tablespoon Lemon juice (optional—if you like a tart pie and are using Himalayan berries you may want to add some lemon juice)
¼ cup flour
2 Tablespoons butter
Mix the berries with sugar, salt, flour and lemon. Pour into crust lined pan. Dot the berry mixture with butter. Roll out the top crust, fold over bottom crust edge, pinch or crimp around the edge. Cut slits and prick top crust to make steam holes. Bake in a preheated 425F oven for about 45 to 50 min. or until the pie is bubbling and the crust is golden brown. Serve warm with ice cream or whipped cream.
Besides eating the pie one of my fond childhood memories was picking the berries all the while smelling the heavenly ripe aroma in the afternoon sun. The minor scratches from the berry stickers were forgotten almost as soon as they happened.