Blackberry pie... start by going out to the south and east fences and start picking blackberries until you have enough (about 4 cups). Wash them and set them aside... cut slivers of unsalted butter into 2 & 1/2 cups of general purpose flour and 1/4 teaspoon of salt and mix to right consistency. Mix one egg, 1/4 cup of water and one tablespoon of distilled white vinegar, add to flour mix and stir into a ball- refrigerate while you do the rest... in a 2 quart saucepan, mix 1/3 cup quick cooking tapioca, 1 cup sugar and 1/4 teaspoon of salt- add 1 cup of blackberries and toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and bring to a gentle boil-then remove from heat and carefully stir in remaining berries. Now separate your dough ball in half and roll out each half. Do whatever prep is proper for your pie plate, line it, pour the filling, and either lace-top or full cover with slits as you prefer. Cook at 400 degrees for 35-40 minutes. Allow to cool. Be prepared to fend off hungry teenagers.
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