Blackberry Pie

• 1 package Pie Pastry (double Crust) Or Make Your Own (which Is What I Do)
• 4 cups Fresh Blackberries
• 3 Tablespoons Tapioca Flour
• 1 cup Sugar (or Less Than Depending On Berries)
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Butter

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line a 9-inch pie pan with half the pastry. Save the remaining pastry for the top crust. Chill both while preparing the blackberries.
3. Combine berries, flour, sugar, and lemon juice. Spoon into the pie shell, and dot with butter or margarine. Cover with the top crust, and slash in several places.
4. Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
5. Pastry (pie crust):
6. I have made Betty Crocker's recipe with regular butter or shortening, but I have also made it vegan with Earth Balance butter instead of shortening or butter in the crust. It had to cook much longer, for about 1 to 1 1/2 hours.
7. But I have also made it with a store bought crust-and butter-and it is tasty!

pie pastry, fresh blackberries, tapioca flour, sugar, lemon juice, butter

Taken from tastykitchen.com/recipes/desserts/blackberry-pie-3/ (may not work)