BLACKBERRY PIE
Frozen or fresh blackberries can be used. Serve with vanilla ice cream.

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch single crust pie
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes. Makes 1 - 9 inch pie

Blackberry Pie II
The pioneers thought that blackberries were a weed. Gradually it came into cookbooks for medicinal purposes - "blackberry syrup for cholera and summer complaint". This nuisance became very popular, and the berry is unique and very tasty.

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter

Preheat oven to 450 degrees F (230 degrees C).

Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.

Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.

Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.

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