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Look for blackberries growing away from busy roads. Bring garden clippers to cut back the thorny brambles. To clean, give two quick rinses and drain immediately. Measure and gently push the berries into the measuring cup.

Ingredients

Blackberries, 6 cups

Sugar, 1 cup

Flour, 1/2 cup

Cinnamon, 1/2 teaspoon

Lemon juice, 1 tablespoon, fresh squeezed

Butter, 1 tablespoon

Pastry for two crust pie

Tin foil

Preparation

Preheat your oven to 425 degrees F. Line a pie pan with one pie crust. In a small bowl, mix the sugar, flour and cinnamon. Pour over your berries (in a separate bowl) and gently mix. Pour onto the bottom pie crust and spread out. Sprinkle with the lemon juice. Cut the butter into thin pieces and scatter over the top. Place the second pie crust over and crimp the edges, piercing the top to allow berry juices to escape. Crimp the tin foil over the edge of the pie and leave there until the last 20 to 15 minutes of baking time. Bake for 45 minutes. Cool slightly before cutting.

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