Blackberry Pie

  Recipe
  5 cups blackberries
  1 cup sugar
  1 1/4 cups brown sugar
  1/4 flour
  2 tsp lemo juice
  1/2 tsp innamon

  2 tbsp of butter cut into small pieces

 Tender flake pie crust instructions: Recipe yields 6 pie crusts

 5 1/2 cups all purpose flour or              
 1 lb Tenderfkake lard
 6 cups cake or pastry flour                     
 1 Tbsp vinegar
 1 tsp salt                                                   
 1 egg lightly beaten
  cold water

Mix together flour and salt.
Cut in Tenderflake lard with pastry blender or two knives until mixture resembles course oatmeal.
In a 1 cup measure, combine egg and vinegar. Add water to make 1 cup.  Gradually stir liquid into
Tenderflake mixture. Add only enough water to make dough cling together.
Gather into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate or freeze.
Roll out each portion on lightly floured surface. If dough is sticking chill 1 hour.
transfer dough to pie plate.
Fill, the bottom pie crust with blackberry mixture, top with butter. Top with remaining pie crust and
bake at 350 degrees for about 1 hr.



My, mom and I picked some blackberries so they could be turned into some tasty pies. I made a baby one just for fun!