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Blackberry Pie
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Pastry for 9 inch double crust pie
5 cups blackberries, washed and drained
1/2 -2/3 cup sugar, depending on the ripeness of the berries
dash salt
2 tbl. flour
1 tbl. butter
Toss dry ingredients lightly with the berries. Place into pie shell. Dot with butter. Cover with top crust fold edges under and crimp. Cut vents in the top.
Bake at 450* for 12 minutes. Reduce heat to 325*. Bake for an additional 25 minutes, or until crust is golden.
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