Words by Audrey Birkhimer 

Filling:
cups of fresh blackberries
1 cup of sugar
Dash of nutmeg
1 teaspoon of lemon juice
3 tablespoons of flour

Crust:
2 cups of all-purpose flour
2/3 cup of shortening
6-7 tablespoons of cold water

To begin making the crust, stir together flour and a ½ teaspoon salt. Using a pastry blender or a fork, cut in shortening until all pieces are pea-sized. Sprinkle 1 tablespoon of the water over part of the mixture, and gently toss with a fork. Push moistened dough to the side of the bowl. Repeat using 1 tablespoon of water at a time until all the dough is moistened. Then divide the dough in half, forming each half into a ball. 

On lightly floured surface, flatten one dough ball. Roll from center to edges into 12-inch circle. To transfer the pastry, wrap it around the rolling pin, unrolling into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch the pastry.

Gently mix filling ingredients together, generously coating the blackberries. Transfer the filling to pastry-lined pie plate. Trim the pastry even with the rim of the pie plate. Roll the remaining dough into a circle about 12 inches in diameter. 

Place the remaining pastry over filling; trim ½ inch beyond edge of plate. Fold the top pastry under the bottom pastry, and crimp the edge as desired. Cut slits into the pie, allowing steam to escape; then brush with milk and sprinkle with sugar. Cover the edges of pie with foil for the first half of baking time. 

Bake at 425 degrees for 45 minutes.