Pick ripe, juicy wild blackberries. Wash berries, drain, remove stems. Make pastry for two-crust 9-inch pie.

4 c. wild blackberries
1 to 1 1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. cinnamon
1 1/2 tbsp. butter

Heat oven to 425 degrees. Mix sugar, flour, and cinnamon. Mix lightly through the wild blackberries. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust. Cut slits in the top crust. Seal and flute. Bake 35-45 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. Serve warm.

Same recipe can be followed using wild red raspberries, loganberries, boysenberries, or huckleberries.