Fresh Blackberry Pie Filling: 3 to 4 C. blackberries 1 3/4 C. sugar 2 T. flour 1/4 t. salt 1/2 T. butter (for top) Crust: 2 C. flour 1 C. shortening (cold) 1/2 to 3/4 C. cold water 1/2 t. salt Mix all filling ingredients together except butter. For crust, cut shortening into flour and salt until it forms pea-size bits. Toss bits with cold fork until you can form a ball in your hand. Roll out on floured board or stone. Line pie pan with crust, add filling, dot with butter and top with crust. Bake 350°F. for 45 minutes to an hour, until done.
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