Name: Blackberry Pie
Ingredients: pastry for 2-crust pie; 2 quarts blackberries; 1 - 1 1/2 c. sugar; 4 tablespoon sweet rice flour (works better for freezing than cornstarch); juice & grated rind of 1/2 a lemon

Blackberry Pie

Ingredients

pastry for 2-crust pie
2 quarts blackberries
1 - 1 1/2 c. sugar
4 tablespoons sweet rice flour (works better for freezing than cornstarch)
juice & grated rind of 1/2 a lemon

Instructions

Mix everything together except and place between crusts in disposable pie tins. (Pies should be VERY full of berries - lots of shrinkage in baking). Seal and crimp edges, cut vents in top crust. Put the unbaked pies in large ziplocks X TWO to prevent freezer burn and freeze. Bake still frozen at 350 for about 1 hour and 15 minutes until the juices bubble up through the vent.