Blackberry Pie is traditionally eaten on this day because the legend says that the devil spits on the blackberries after Michaelmas.
The crust for a double crust pie:
2 cups all purpose-flour
1/2 tsp. salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water
Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Add water and mix with hands. Divide in half and toll out in a circle on a lightly floured surface. Wrap pastry around rolling pin and unroll onto a 9" pie pan.
Filling:
4 cups blackberries (fresh or frozen, slightly thawed)
3/4 cup sugar
1/4 cup flour
Coat berries with flour and sugar in a mixing bowl. Transfer filling to waiting pie crust. After filling, top with second pie crust. Pinch edges of pie together, cut slits for steam. Cover edges of crust with foil. Bake for 50 minutes at 375 degrees. Remove foil, bake for another 20 minutes or until top is golden brown.
