Miss Irene's "Mama's best Blackberrie pie !"

Pie Crust
1 1/2 cups flour
1/2 cup Crisco (add one half at a time...this is the secret & use a pastry cutter)
1/4 cup water
1/2 tsp salt.
roll out on floured surface, cut to fit pie pan and fill.
Filling Cut bottom crust to fit pie pan.
Fill pie crust with lots of wild, just picked blackberries, 2 tbls butter, 1 cup sugar (mix 2 tbs corn starch into the sugar to keep the filling from running all over the stove when it cooks).
Roll out the top crust, cut slits to vent and put over filled pie shell.
Bake at 425 degrees for 40 to 45 minutes

A masterpeice!