This pie is worth the scratches and stained hands you get when picking your own fresh blackberries.

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Pastry for 9-inch two crust pie
1 quart fresh blackberries
1 cup sugar (or to taste)
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon juice

Preheat oven to 400 degrees F. Prepare pie pastry.

In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake 10 minutes; reduce heat to 375 degrees F. and bake another 45 minutes. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Makes 8 servings.