Ingredients:
1 lb Blackberries, washed
1/3 cup raw sugar
2 teaspoons whole wheat flour
(for thickening, reduce or omit as desired)
Whole Wheat Crust
2 cups whole wheat flour
2/3 cup of butter, cold
1 teaspoon of salt
4-8 tablespoons of water, cold
Directions
In a large mixing bowl combine dry ingredient for crust, the flour and the salt. Cut the butter into small cubes and with the back of a large spoon press into the flour until it begins to mush together. Add 4 tablespoons of the water and mix with the flour; you want a sticky but workable mixture. You can add more water a tablespoon at a time as you see fit, until you have the right consistency. Knead into a ball by working it out flat and then turning the corners into itself. Continue this a few times, then place the dough in a glass bowl with a wet rag or napkin over it. Place this in the refrigerator for 20 minutes.
While you are waiting you can make the filling. Combine the blackberries, sugar and flour (if desired) in a bowl and let sit.
Sprinkle loose flour on a dry cutting board or other flat surface and place your dough ball here. Cut about a fourth of the ball off and set aside for the top. Smooth some more loose flour over the big ball and a rolling pin and begin to flatten. You can roll it square to fit a standard baking dish or go with a traditional round pie. Line the dish of your choosing with dough and fill with filling. Roll out the piece for the top crust too; cut into strips and weave into a loose cross-knit pattern.
Bake at 300 degrees for 35 – 45 minutes, until crust is golden. Serve when cooled and enjoy!
