Blackberry Pie

Name: Blackberry Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 6 cups fresh blackberries ((or frozen) (1,020g)); ¾ cup granulated sugar (plus more for sprinkling (150g)); 1 teaspoon lemon juice; 2 teaspoons lemon zest; 6½ tablespoons cornstarch ((or all-purpose flour)); 2 tablespoons unsalted butter (cubed); 1 double-crust pie dough; 1 large egg (beaten)

Prep 20 min Cook 1 hr Serves 8 Source

Ingredients

6 cups fresh blackberries ((or frozen) (1,020g))
¾ cup granulated sugar (plus more for sprinkling (150g))
1 teaspoon lemon juice
2 teaspoons lemon zest
6½ tablespoons cornstarch ((or all-purpose flour))
2 tablespoons unsalted butter (cubed)
1 double-crust pie dough
1 large egg (beaten)

Steps

1
In a large bowl, stir together the berries, sugar, lemon juice, zest, and cornstarch until the berries are fully coated.
2
On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour in blackberry filling into the pie crust. Dot the top of the filling with cubed butter.
3
Roll the second pie crust into a 12-inch circle and cut into 1-inch wide strips. Arrange the strips in a lattice pattern over the top of the filling. Trim the edges of the pie dough leaving about 1-inch of overhang. Tuck the excess dough under and crimp the edge as desired. Brush the dough lightly with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet.
4
Bake for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over. (Shield the edge of the pie with foil at any time if it appears to be getting too browned.) Place the pie on a wire rack and let cool for a few hours before slicing.