Blackberry Pie

🧂 Ingredients

• 6 cups blackberries

  (whole, mashed, or frozen, divided)
• 1 cup sugar
• 6 tablespoon cornstarch
• 1 large lemon

  (zested and juiced)
• 1 pinch salt
• 2 tablespoon butter
• 1 Butter Pie Crust

  (see recipe or use store-bought, you will need a double pie crust)
• 1 tablespoon milk

  (for topping)
• 1 teaspoon sugar

  (for topping)

Instructions

• 1 In a large saucepan, mix together 6 cups blackberries (reserving 2 cups for
  later), 1 cup sugar, 6 tablespoon cornstarch, the lemon juice and lemon zest of
  1 large lemon, and 1 pinch salt.
• 2 Heat the mixture over medium-high heat, stirring occasionally, until it only
  just begins to boil.
• 3 Gently fold in 2 tablespoon butter and the reserved 2 cups of whole
  blackberries, then remove the saucepan from the heat and set it aside to cool.
• 4 Preheat your oven to 400°F (205°C/Gas Mark 6).
• 5 Roll out one of your 1 Butter Pie Crust into a 9-inch pie pan.
• 6 Pour the cooled filling into the crust and then add the second pie crust on top.
• 7 Cut some slits into the top crust and then trim and crimp the edges as desired.
• 8 Brush the top of your pie with 1 tablespoon milk and then sprinkle 1 teaspoon
  sugar over top.
• 9 Once preheated, bake the pie in the center of your oven’s middle rack at 400°F
  (205°C/Gas Mark 6) for 15 minutes before reducing the temperature to 350°F
  (175°C/Gas Mark 4) and baking for an additional 30 minutes.
• 10 Remove the pie from the oven and let it cool completely before cutting and
  serving.

Nutrition Info