1 c. sugar
2 tbsp. minute tapioca
1/8 tsp. salt
1/2 tsp. grated lemon peel
3 c. fresh blackberries
1 tbsp. butter

PASTRY FOR 9 INCH PIE, DOUBLE CRUST:

2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon peel. Stir and set aside while making crust.

Pastry crust: Sift flour and salt into a bowl. Cut in shortening with blender. Add water and toss lightly. Make two balls. Roll out bottom crust. Place in pie pan and add filling. Dot with butter.

Roll out top crust. Dampen lower crust edge. Place top crust on. Seal edges. Cut designs with sharp knife for escape of steam. Sprinkle with a small amount of sugar. Bake 425 degrees for 15 minutes, then 375 degrees for about 40 minutes.