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Fresh blackberries are in season from June through September, a perfect time to try this easy to make sweet and juicy pie.

Blackberry Pie

2 cups blackberries
1/4 cup granulated sugar
1 tablespoon lemon juice
2 (9-inch) pie crusts, unbaked
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon butter, melted

1. Preheat oven to 400°F.
2. Combine blackberries, sugar and lemon juice; set aside and separate each crust out to 1/8-inch thick; fit bottom crust into a 9-inch pie pan. Combine flour and sugar; sprinkle on bottom of uncooked crust pie.
3. Pour blackberry mixture into crust; cover pie with remaining pie crust, crimp and flute the edge with a fork. Cut a steam vents (one or several thin, 1-inch long slashes); brush with melted butter.
4. Bake for 40 minutes or until bubbly and the crust is browned.

Makes 8 servings.