Blackberry Pie

•  pastry for a 9 inch double crust pie
• 3 cups fresh blackberries
• 1 green apple – shredded
• 3 tablespoons all-purpose flour
• 1 cup white sugar
• 1 teaspoon lemon juice
• 1 tablespoon butter

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
3. Combine berries, apple, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
4. Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.

Pie Crust
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 sticks butter – 1T, chilled and diced
• 6 T milk

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.