Ingredients
5 pints of fresh ripe juicy blackberries;
1/2 cup sugar;
1/2 cup Splenda (out of the box, not the packets, so it measures like sugar);
3 Tablespoons All-purpose Flour;
1 Tablesponn Fresh Lemon Juice;
1 Pre-made Refrigerated Pie Crust
Preparation
Pre-heat oven to 375 degrees; Prepare a 9 inch pie dish by coating with Pam cooking spray for baking; Rinse and Drain Blackberries; In a small bowl combine the sugar, Splenda, and flour; In a large bowl combine Blackberries and lemon juice; Slowly and evenly add dry ingredients to the berries; With your hands, mix dry ingrediaents with balckberries until evenly coating the berries; Place berries in pie dish, slightly mounding the berries in the center of the dish; Take pie crust and lay over the berries, tucking any extra dough inside the pie dish; Finish the edges of the crust as you would a normal pie; Cut four vents into the top of the pie crust; Place pie dish on a cookie sheet and place in the oven; Bake for 45 minutes or until crust is golden and juices are bubbling out ; Remove from oven and let cool for 10 minutes; Serve with low fat slow churn vanilla ice cream!
