This is a fitting dessert for your First Harvest celebration, I do like my berry pies with 2 crust this on I did a lattice crust. However, you may opt to do a solid top crust or to do it without a top crust at all.
Brigid’s Blackberry Pie
4 cups blackberries (fresh or thawed frozen)
1 1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 or 2 unbaked pie shells
Preheat the oven to 325º F. Line a deep pie dish with one unbaked pie shell. Mix the other ingredients together in a bowl. If it seems too “wet,” mix in two tablespoons more flour. Turn into the shell and dot with butter. Bake as is or cover with another pie shell, pinched together on the sides and scored several times with a sharp knife. Bake for 1 hour or until top crust is golden brown.
Yield: 1 9-inch pie Source: Edain McCoy, The Sabbats