Pacifuc Northwest Blackberry Bounty Double Crust Pie

2 pie crust pastries
1 to 1 1/2 quarts fresh blackberries
3 Tbsp. quick-cooking tapioca
1/2 tsp. cinnamon
1/4 tsp. fresh lemon juice
1 cup granulated sugar

Preheat oven to 400 degrees; line a 9 inch pie pan with 1 pastry crust.

In a bowl, mix together the blackberries, tapioca, cinnamon, lemon juice, and sugar, coating well.
Spoon this mixture into pastry lined pie pan.

Cover with remaining pie crust pastry, pinch to seal, fluting edges.

Cut a few slits in top crust to allow steam to escape. (Tip: to prevent the pastry edges from browning excessively, use tin foil, cut in strips, and cover the fluted edge).

Put in oven and bake for 10 minutes at 400 degrees.

REDUCE HEAT to 375 degrees and continue baking for 30 more minutes.
Remove the tin foil from the fluted and continue to bake for 10 to 15 more minutes until edges are golden brown.

Remove and place on wire rack to cool before slicing to serve.