Recipe

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• 1 (10 inch) double pastry crust, unbaked (pillsbury preferred)
• 2 cups blackberries
• 2 cups raspberries
• 1 1/4 cups sugar
• 1/4 cup water
• 2 tbsp flour
• 3 tbsp butter

• 1 Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
• 2 Roll other half of pie crust very thin and cut into 2 inch strips.
• 3 Bake half of the 2 inch strips at 350-375F on a cookie sheet.
• 4 In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
• 5 Mix together flour and remaining sugar; add to berry mixture.
• 6 Stir constantly for 3 minutes, until thick.
• 7 Spoon into pastry lined pan and push the cooked crust strips to the middle.
• 8 Dot with butter.
• 9 Cover with remaining strips.
• 10 Bake at 425F for 25-30 minutes.