Oregon Blackberry Pie

2 cans Oregan Blackberries (drained, reserve syrup from 1 can)
6 T sugar
3-4 T cornstarch
2 T lemon juice
1 T butter
Pastry for double crust
Preheat oven to 400 degrees.
Drain berries and reserve the syrup from one can.  Stir the blackberry syrup into the combined mixture of cornstarch and half of the sugar.
Cook over medium heat, stirring constantly until thickened.  Remove from heat.
Gently stir in remaining sugar, blackberries and lemon juice.  Let stand while preparing pastry.

Crust:
2 cups flour
3/4 c butter flavored crisco
1 t salt

Mix together with fork until crumbly.  Add 5 T Cold water
Stir together and form into ball.  Divide into 2 balls.

Roll out each ball in circle using plastic wrap to keep from sticking to rolling pin.  Place first layer in pie plate.  Add filling.  Add top crust and brush with milk.  Dot with butter.  Add sugar on top.
Cut slits for steam to escape.
Bake for 30 minutes or until filling bubbly and crust is golden brown.

Put a sheet of foil on top of pie crust while it bakes and remove the last 10 minutes so the top crust doesn't get too brown.