Blackberry pie, Blue Ribbon

By á-4000

Place the pie on a cookie sheet to save overfill on bottom of oven.
Serve with fresh whipped cream or vanilla ice cream.

Ingredients

• 9 " Crust for top and bottom
• 1 egg yolk
• 1 tbsp warm water
• 4 cups fresh blackberries
• 1/2 cup sugar
• 1/2 tbsp lemon juice
• 2 tsp lemon zest
• 2 tbsp cornstarch

Details

Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Stir together sugar, lemon juice, lemon zest, and cornstarch until just blended. Fold in berries gently until they are covered with the lemon mixture.
Line a pie pan with one of the crusts, and spoon berry filling into the pan. Cover with the second crust, and crimp the edges together.
Whisk together egg yolk and water in a small bowl. Brush the top of the pie with the egg wash using a pastry brush, and cut slits into the top of the pie.

Bake 400 F oven for 40-45 minutes, or until the berries are bubbling and the crust is golden brown.