Blackberry Pie

Preheat oven to 450 degrees. Roll bottom pie crust and place in a pie dish.

In a large bowl, combine berries and lemon juice; add 1 cup sugar, flour, and salt. Toss to mix. Pour berry mixture into the pie dish and add dots of butter. Place top crust with slits over pie; seal and crimp edges. Brush with a little milk or egg wash and sprinkle lightly with sugar.

Bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes or until berries are tender and crust is nicely golden. Cool completely before slicing.

Note: this type of pie tends to be much juicier than a firmer fruit pie. You may want to up the flour for really juicy berries or frozen ones. I also like to put it in the fridge after it has cooled, and we eat it cold. That helps a little with firming up the extra juices.