Recipe: Blackberry pie, courtesy of Kathleen Murchison of Kathleen's Café.

Ingredients for crust 2-½ cups flour 2 tablespoon sugar 1 teaspoon salt 12 tablespoons chilled butter ½ cup chilled Crisco 6-8 tablespoons of iced water Method

Mix flour, sugar and salt in medium bowl. Grate the chilled butter and Crisco in the flour mixture. Mix with your fingers until the flour and
butter mixture resembles small pebbles.

Sprinkle 6-8 tablespoons of iced water into the flour and butter mixture until the dough sticks together.

Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 5-inch disk.

Refrigerate for 1 hour.

Before rolling the dough out, let stand until room temperature approximately 10 minutes.

Ingredients for filling 6 cups of fresh blackberries 2 tablespoons of lemon zest 1/2 cup of sugar 1 tablespoon of tapioca 1 egg white Method

Mix fresh berries with the sugar and ½ lemon zest until well mixed.

Pour into chilled pie crust. Sprinkle with remaining lemon zest and sugar.

Roll out second piece of dough and place it over the filled pie.

Trim the edges and the bottom and tuck under the pie. Brush with egg white and sugar.

Make a tiny slit in the center of the pie.

Place on baking sheet and bake at 425 degrees for 15 minutes and then rotate the pie and bake for another 15 minutes until golden brown.