Blackberry Pie

1 1/2 c. whole wheat flour
1 stick butter
1 teaspoon salt
5-8 teaspoons ice water

5 cups fresh organic blackberries
1/3 cup sugar (any kind)
1/4 cup arrowroot powder (or flour)

Blend butter and flour using a pastry blender. Add salt. Add water as needed.
DO NOT use too much water.
Dough should form a ball.
Wrap in plastic wrap and refrigerate.
Preheat oven to 400°F.

Place the berries in a large bowl. Fold in arrowroot and sugar. Set aside.

Sprinkle workspace with flour.
Remove dough from refrigerator and roll out to about 1/4 inch thick.
Place pie pan on top of rolled out dough.
Make sure there is at least 1 1/2 inch past the side of the pie pan on all sides.

Carefully fold dough in half. Place gently in pie pan and unfold.
Spread filling in pie pan evenly, smoothing out.

Bake for 30-40 minutes or until bubbling is visible.
Let cool for 25-30 minutes before serving.

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