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.
