Black Raspberry Pie

I can't even count the number of pies that I have made in my life.  Because of the number of berries collected, I usually make a number of black raspberry pies in a summer.  It was the Fourth, so there are stars on this one. (A note about pie pans: for pies like this one, I like to use a glass baking dish.  Glass browns better than most aluminum pans, so the crust doesn't tend to get soggy, and it also means that it can go in the dishwasher.  Deep-dish means more fruit and the larger lip means it's easier to take in and out of the oven.  The one I have is here 9" Pyrex Pie Plate)

Serves 6-8

8 cups black raspberries
Zest and juice of one-half lemon
1/2 to 3/4 cup sugar
3 tablespoons to 1/4 cup flour
Crust for one double-crust pie

1. Toss raspberries with zest and juice of lemon.  Toss with sugar and flour.  Set aside.
2. Mix up and roll out crusts.  Fit bottom crust to deep-dish pie pan.  Roll out second crust and ensure some kind of ventilation.
3. Pour berry mixture into bottom crust.  Top with top crust and seal edges.  Sprinkle top crust with sugar.
4. Bake in 375 degree oven for 35-50 minutes.  Serve warm or cool.