Blackberry Pie

I am one of the world's worst pie makers.  I get annoyed when people say things like "easy as pie." Below is one of my best efforts and it's not too pretty.  But it was delicious!  And the berries came from our backyard! The crust is from Monette Magleby and the filling is from the Joy of Cooking.  It can be adapted for almost any kind of fruit.

First, preheat oven to 425°.
Cut the butter, salt and flour together until it looks like little peas

When you roll out the dough out, it's easier with a roller sleeve and muslim.

Mix the berries, sugar and flour together.

Pour it all into the shell and do with butter.

Put the top on and cut off the extra dough.

Cut slits or use a cookie cutter to vent.  Use you thumb and forefingers to make a fluted edge.

Cover the edges with foil. Then bake at 425° for 35-45 minutes until it looks lightly browned and bubbly.  Allow to cool for 20 minutes. Serve with vanilla ice cream.

Pie Shell
2 C flour
1 C butter-flavored Crisco
1 tsp. salt
1/3 C ice water

Combine salt and flour. Cut Crisco into flour with knives or a pastry cutter.  Sprinkle with water and let set for 5 minutes. Form into a ball then roll out.

Filling
4 C berries
1 C sugar
1/3 C flour
Mix together and pour into pie shell.  Dot with butter then put top shell on.

Bake
425° for 35-45 Minutes