1 pkg. prepared pie crusts (I use Pillsbury)
1 (20 oz.) can blackberry pie filling
1 cup sugar
3 tbsp. all-purpose flour

Preheat oven to 450°F.

Unroll pie crust and place into 9-inch pie pan (glass recommended). Set aside. In mixing bowl pour in pie filling, sugar and flour. Mix together until well blended. Pour into pie pan.

Unroll remaining pie crust and place on top of filling. Fold excess top crust under bottom crust edge. Press/pinch edges together to seal. Cut slits about 4-inches long to vent.

Bake in hot (450°F) oven for 15 minutes.

After 15 minutes take pie out of oven and cover edges of crust with foil so they won't over-bake (be careful of burning yourself since pie will be very hot).

Place back in oven. Reduce oven temperature to 350°F and bake for an additional 30 to 35 minutes or until brown and bubbling.

Submitted by: Kerra Pridgen