Lemon Blackberry Pie

Let's start with the pie crust

1 1/4 cup of flour
1/2 teaspoon of salt
1/3 cup plus one tablespoon of crisco
about 1/4 cup of very cold water

Mix together salt and flour

Cut crisco into flour using pastry cutter until it is pea sized. 

Slowly add cold water until it forms a ball.  Refrigerate if you are not using right way

Roll out on a floured surface and the roll onto rolling pin to help transfer to pie pan.

Lay dough flesh with the bottom of the pan and trim the edges and crimp and poke with a fork.  Bake at 450 for 10-12 min. Let the pie crust cool

Now for the filling:
8 oz of sour cream
1 cup of sugar
1 cup of milk
2 lemons
2 cups of blackberries (or other kind)
3 egg yolks
3 tablespoons of corn starch

Put eggs yolks, butter, corn starch, and milk into a sauce pan over medium heat,  Zest lemon into pan.  Cook until thick and bubbly.

Whisk in lemon juice and let cool.

Add sour cream into lemon curd and then gently fold in berries being very careful with them.

Fill pie shell and shill for at least 4 hours.