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Blackberry Pie

pastry for 2-crust pie
2 quarts blackberries
1 - 1 1/2 c. sugar
4 tablespoons sweet rice flour (works better for freezing than cornstarch)
juice & grated rind of 1/2 a lemon

Mix everything together except and place between crusts in disposable
pie tins. (Pies should be VERY full of berries - lots of shrinkage
in baking). Seal and crimp edges, cut vents in top crust. Put
the unbaked pies in large ziplocks X TWO to prevent freezer burn
and freeze.

Bake still frozen at 350 for about 1 hour and 15 minutes until the
juices bubble up through the vent.

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