4 cups blackberries 1 cup sugar 3 Tbsps. minute tapioca 1/4 tsp. salt 1/2 tsp. lemon juice
Crust
(or use crust recipe of your choice) 2-1/2 cups all purpose flour 3/4 tsp. salt 1 cup chilled butter, cut into 1/2-inch cubes 6-8 Tbsp. ice water 1 tsp. sugar
For crust, cut in the butter until mixture resembles coarse crumbs, with a pastry cutter, two knives, or a food processor on "pulse". Gradually blend in enough ice water to form moist clumps. Gather dough into ball, divide in half, and form into two balls. Flatten into disks. Wrap each in plastic and chill for at least 30 minutes. On a lightly floured surface, roll out one disk for bottom crust (keeping the other ball chilled) and place in pie pan.
In a bowl, mix sugar, tapioca and salt. Add blackberries and lemon juice; mix gently. Pour into pie crust.
Roll out second disk of dough. Cover the filling with the dough and crimp edges with a fork or your fingers. Cut several steam vents in the top with a fork or knife. Bake at 350 degrees for 1 hour or until crust is golden brown and juices are bubbling. Let cool for at least 15 minutes before serving.
Notes: Deep-dish pies may require more fruit. Sugar may be adjusted to taste. 3 Tbsp. of flour may be substituted for tapioca as a thickener.
