Blackberry Pie & Perfect Pie Crust Recipe

This is my all time favorite blackberry pie that I received from a ward member (Kelli Merrick) in Moscow, Idaho many years ago.

1 1/2 quarts frozen blackberries
1/3 c. tapioca
3/4 c. sugar
Mix this and put in a pie shell, dot with butter. Top with pie crust and brush with egg and then sprinkle top of pie crust with sugar. Bake at 350 for 20-25 minutes until crust is golden. I use foil around the edges of my pie after its about half way done to prevent them from getting really dark brown.

Perfect Pie Crust
2 c. flour
1 tsp. salt
3/4 c. shortening (I use butter flavored Crisco)
4-5 T. cold water

Combine the flour and salt. Cut in the shortening and then slowly add water until dough forms ball. Chill 30 min.

(This recipe was the crust for a delicious apple pie - I think it won some award in a magazine -it's been too long I can't remember which one - probably Taste of Home.) I will post the apple pie part later - it's always a hit in the fall!