Crust
     2 c. soft white flour
     1/3 c. butter
     1/3 c. margarine (for texture and workability)
     1 t. sugar
     pinch salt
     ice water
Work chilled fats into dry mix with pastry blender (not biscuit blender) until largest pieces are about lentil size. Drizzle on ice cold water and stir until dough forms. Collect into 2 balls, roll in flour and refrigerate.

Filling
     3 c. frozen blackberries, thawed
     3 granny smith apples
     1 1/2 c. sugar
     3/4 c. flour

Assemble pie in greased 9” pie pan. Cut leaf shaped holes in top crust for steam vents. Glaze with beaten egg and dust twice with powdered sugar. Bake 15 minutes at 425 deg. Lower oven to 375 deg. for 45 minutes. Done when very golden brown.

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