Fresh Blackberry Pie

• 2 crust pie dough
• 2 pt. fresh blackberries
• 1 Tbsp. lemon juice
• 1 c. sugar
• 1/4 c. flour
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 Tbsp. butter
• 1 Tbsp. milk
• 1 Tbsp. sugar

1. On lightly floured surface, roll out half of pastry for bottom of 9-inch pan.
2. Refrigerate it and rest of pastry.
3. Preheat oven to 400u0b0.
4. Wash berries and drain.
5. Place in bowl and sprinkle with lemon juice.
6. Combine 1 cup sugar, flour, cinnamon and nutmeg.
7. Add to berries; toss lightly, then pour into pan, mounding in center. Dot with butter.
8. Roll out remaining pastry to fit top.
9. Cut a 2-inch cross in center for steam vent.
10. Place on top of pie and seal and trim.
11. Brush with milk; sprinkle with sugar.
12. Bake 45 minutes or until juices bubble through steam vent.
13. Cool at least one hour.

crust pie dough, fresh blackberries, lemon juice, sugar, flour, cinnamon, nutmeg, butter, milk, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896544 (may not work)