This is a recipe I found at Allrecipes.com. The pie is delicious and it is a new favorite of mine!
Ingredients:
4 to 4.5 C fresh blackberries. I have used frozen blackberries as well.
1/3 C white sugar
A dash of lemon juice
1/2 C flour
1 deep pie crust, you may opt for a single or double crust
1 egg, mixed in a separate bowl
A dash of lemon juice
1/2 C flour
1 deep pie crust, you may opt for a single or double crust
1 egg, mixed in a separate bowl
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour.
Mix until you can see no more white clumps of flour and sugar.
Add a dash of lemon juice to the berries and mix in.
3. With the beaten egg, lightly brush the inside of the pie.
This prevents the crust from getting soggy.
Spoon the blackberry mixture into an unbaked pie shell.
Spread the remaining 1/2 cup berries on top.
4. If you are wanting a double crust, cover the pie with the top crust.
Seal and crimp the edges, and cut vents in the top crust for steam to escape.
If you are doing a single crust pie, lightly mix and cover the 1/2 C berries into the mixture.
5. If you are doing a double pie crust, brush the top with the beaten egg mixture.
6. I like to put the pie on a cookie sheet to catch the extra spills that may come with baking. Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and lightly cover the pie with tin foil and continue to bake for an additional 25 minutes, or until the filling is bubbly and the crust is golden brown. I then turn off the oven and let the pie sit in the oven an additional 10 minutes. Afterwards, cool pie on wire rack.
2. Combine 3 1/2 cups berries with the sugar and flour.
Mix until you can see no more white clumps of flour and sugar.
Add a dash of lemon juice to the berries and mix in.
3. With the beaten egg, lightly brush the inside of the pie.
This prevents the crust from getting soggy.
Spoon the blackberry mixture into an unbaked pie shell.
Spread the remaining 1/2 cup berries on top.
4. If you are wanting a double crust, cover the pie with the top crust.
Seal and crimp the edges, and cut vents in the top crust for steam to escape.
If you are doing a single crust pie, lightly mix and cover the 1/2 C berries into the mixture.
5. If you are doing a double pie crust, brush the top with the beaten egg mixture.
6. I like to put the pie on a cookie sheet to catch the extra spills that may come with baking. Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and lightly cover the pie with tin foil and continue to bake for an additional 25 minutes, or until the filling is bubbly and the crust is golden brown. I then turn off the oven and let the pie sit in the oven an additional 10 minutes. Afterwards, cool pie on wire rack.
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