2 pastries for (9-inch) pie crust [RECIPE]
2 cups fresh blackberries
1/4 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon butter, melted
Sweetened whipped cream or ice cream (optional)
Preheat oven to 400°F (205°C).
In a mixing bowl, combine blackberries, sugar and lemon juice; set aside.
Fit bottom of a 9-inch pie pan with one of the crust pastry.
Combine flour and sugar; sprinkle on bottom of uncooked crust pastry.
Pour blackberry mixture into crust; cover pie with remaining pie crust, crimp and flute the edge with a fork. Cut a steam vents (one or several thin, 1-inch long slashes) over the top crust; brush with melted butter.
Bake for 40 minutes or until bubbly and the crust is browned.
Serve a slice of Blackberry Pie with a dollop of sweetened whipped cream or a scoop of ice cream if desired.