1 quart fresh blackberries, washed & drained 1 cup sugar 1/8 teaspoon salt 1/2 cup all-purpose flour pastry for 2-crust 9-inch pie 1 tablespoon butter
Roll out half of the pie pastry and line a pie plate, leaving some overhang. Mix blackberries with sugar, salt, and flour. Fill pastry lined pie pan. Dot with butter. Roll out top crust; place carefully over filling and flute edges. Cut 3 or 4 slits in the top. Bake in a preheated 450° oven for 10 minutes. Reduce heat to 350° and bake 25 minutes longer. Serves 6 to 8.
