Traditional Blackberry Pie

Crust:

1 ¾ c unbleached flour ¾ tsp. salt

1/3 c shortening 1/3 c margarine

Cut the shortening and margarine into the flour and add salt with

a pastry blender until you don’t see any more flour. Lift the mixture

with your fingers and make sure all flour has been greased.

Sprinkle 3 or 4 Tbsp. Full of cold water over mixture and lift with

your fingers until it begins to form itself into clumps. When it feels

right, form it into a ball. Roll out.

Filling:

1 c sugar 1/3 c Flour

3 c blackberries 4-6 Tbsp. Dried bread-crumbs

Line a 9” pie pan with the bottom crust. Pour blackberries into

shell and sprinkle with bread crumbs. Using a small bowl,

combine sugar and flour and pour over berries. Shake sugar

mixture around to distribute evenly and cover with top crust.

Flute edges. Bake at 375 degrees for 35 to 45 minutes.

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