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Fresh Blackberry Pie


      Yield: 1 Servings


           pastry for double crust pie

      6 c  blackberries,fresh or frozen

  1 3/4 c  sugar

    1/2 c  flour

1  1/2    tablespoons butter

Mix berries, sugar and flour and place in pie plate. Top with butter.

Cover with top pie crust. Slit top for vents. Seal edges. Brush top

with milk and sprinkle with sugar. Bake at 400 degrees for 20 minutes

or until filling bubbles and crust is golden brown.


1995 Illinois State Fair

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