Blackberry Pie

A deep-dish blackberry pie with a flaky double crust — bursting with jammy wild berries and a hint of lemon, finished with an egg wash and coarse sugar.

Ingredients

• 2½ cups fresh blackberries
• ¾ cup sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp butter, cut in pieces
• 1 double pie crust
• 1 egg (for egg wash)
• 1 tbsp coarse sugar

Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, mix the blackberries, sugar, cornstarch, lemon juice and vanilla.
3. Pour into the bottom crust and dot with butter.
4. Cover with the top crust, crimp the edges, and cut slits for steam.
5. Brush with beaten egg and sprinkle with coarse sugar.
6. Bake for 35–40 minutes, until bubbly and golden.
7. Cool before serving and enjoy.