Blackberry Pie

6 servings

Crust:
13/4 c. Unsifted allpurpose flour
1/2 t. Salt
2/3 c. Shortening or lard ( set in frig for 15 min to get cold)
1/3 c. Ice cold water

Put flour and salt in a large bowl
Cut in shortening with pastry blender or fork or 2 knives until mix looks like large course crumbs
Sprinkle ice cold water over mix, using fork to stir gently to make it gather into a ball( might not use all water, the less water the more flaky) use just enough water to hold it together
Turn dough out onto a lightly floured board and shape with your hands into two balls, one slightly larger than other
You can refrigerate dough for one hour to make it more firm
Now roll out smaller dough ball on floured surface so that it extends a bit over your pie plate

Filling:
1 c. Sugar
1/4 c. All purpose flour
Dash of salt
4 c. Clean blackberries
1/2 t. Vanilla ( opt)

Mix sugar and flour in a bowl, add salt, then blackberries,  add vanilla if using, mix gently
Pour mix into empty pie shell
Now roll out the other pie crust for top crust
Crimp and trim edges
Slash top crust in about 4 places on top, to let steam escape
If you have any leftover dough, you can make decorative leaves etc for top

Bake in preheated 375 (f) degree oven for 25-30 minutes or until golden brown
This makes 1- 10" pie