Blackberry Pie

Blackberries grow wild up in Northern Wisconsin. So Dave does the pickin' and I do the fixin'. Fresh berries make a pie extra special. 

4 cups blackberries, washed and drained well

1¼  cup granulated sugar

8 teaspoons cornstarch

2 tablespoons quick-cooking tapioca

⅓ cup water

4 tablespoons butter

1 recipe pastry for a 9 inch double crust pie crust

Mix together berries, sugar, cornstarch, tapioca and water.

Mix and let sit while you make your pie crust.

Put berries in bottom crust and put 4 pats of butter on top.

Put on top crust and crimp edges. Make slits in crust to allow steam to escape.

Bake at 425º for 15 minutes then reduce heat to 350º and bake 45 minutes.