This makes one 9", double-crust pie.
Preheat oven to 450 degrees
4 cups blackberries
1/2 cup sugar, more or less, to taste
1/4 cup flour or 1/4 cup dry tapioca (If you use tapioca, but don't like how it looks, grind it in a clean coffee grinder. It also improves the consistency of the pie.)
1/2 Tablespoon cinnamon
1 teaspoon vanilla or almond extract (optional)
1 Tablespoon lemon juice (optional)
1-2 Tablespoons butter
Pastry for a 9" double crust pie (If you'd like to make your own, please see our 'Peach Pie' recipe.)
Sprinkle ingredients over berries, and stir gently until well blended. Let stand for 15 minutes. Meanwhile, line a 9" pie pan with one pie crust. Turn the fruit onto the pie shell. Dot with 1-2 Tablespoons butter. Cover the pie with another piecrust. Cut 4, 2" vents in crust. Bake the pie at 450 for 10 minutes. Reduce the heat to 350 degrees and bake for 35 to 40 more minutes until golden brown.