Ingredients

The following ingredients have 8 Servings
  • 6 cups Fresh Blackberries (rinsed - approx. four 6 oz. containers - {frozen blackberries thawed and drained can be substituted})
  • 2 teaspoons Fresh-Squeezed Lemon Juice
  • 1 cup Granulated {White} Sugar
  • ½ cup All-Purpose Flour
  • 1 Egg (beaten {for interior of bottom crust})
  • 1 tablespoon Cold Butter (cut into tiny pieces.)
  • Two 9″ Pie Crusts {Homemade or Pillsbury Refrigerated Crusts}
  • Egg Wash for top crust: 1 Large Egg (beaten well + 1 tablespoon Milk + a pinch of Salt)
  • Pie Crust Topping: 2 teaspoons Turbinado Sugar {Sugar in the Raw}

Instruction

  • Preheat oven to 425 degrees.
  • Carefully place one pie crust in 9″ pie dish. Trim and fold edges over, and crimp, pinch, or flute around the entire edge.
  • Brush inside of bottom crust with beaten egg… this will prevent it from becoming soggy while baking.
  • In large bowl, stir together Blackberries, Granulated Sugar, All-Purpose Flour until well combined and you no longer see any white coating.
  • Transfer blackberry mixture into pie crust in dish, leaving any excess liquid in the bowl.
  • Drizzle lemon juice over top of the berry mixture.
  • Then dot with pieces of cold butter
  • Now… it’s time to work on your lattice! Make sure to leave adequate holes or gaps for venting. I like to roll dough out on a cutting board and slice a variety of sizes of strips, using my pizza cutter. Then you can weave in a lattice pattern. You can even take 3 long and narrow slices of pie crust dough and braid it to add some additional pretty texture. Or cut out little shapes with Pastry Stampers to add some fun designs to the crust! The options are endless!
  • Once you’ve laid out your top crust, it’s time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your pie crust.
  • Once you’ve finished your Egg Wash, evenly sprinkle the top of the crust with Turbinado Sugar.
  • Place pie on cookie sheet {it will catch any potential spills that bubble ever}
  • Bake at 425 degrees for 15 minutes.
  • After 15 minutes, add your Pie Crust Shield to keep the edges from burning, adjust temperature to 375 degrees, and bake for 45 – 50 more minutes, or until done and top crust is golden brown.
  • Transfer to wire rack and cool for 3+ hours prior to serving, allowing pie filling to solidify.
  • Slice and serve with big scoops of vanilla ice cream and whip cream on top. ENJOY!