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Ingredients
- 5 (2) Cups (lbs) Blackberries
- 1/2 (4) Cup (oz )Juice/Water; Drained
- 4 (2) Tbs (oz) Sugar
- 4 (2) Tbs (oz) Water
- 1 1/2 Tsp Water; In addition to the 4 Tbs
- 3 (1) Tbs (oz ) Cornstarch
- 1 1/2 Tsp Cornstarch; In addition to the 3 Tbs
- 4 (2) Tbs (oz) Sugar
- 1/4 Tsp Salt
- 3/4 Tsp Cinnamon
- 2 (10) Tsp (g) Lemon Juice
- 1 (.25) Tbs (oz) Butter
Details
Servings 9
Adapted from bigoven.com
Preparation
Step 1
Place the juice and half the sugar in a saucepan and bring it to a boil. While the liquid comes to a boil mix together the cornstarch and water. Once the liquid is boiling pour in the cornstarch water mixture and whisk until it forms a thick gel. Boil for 30 seconds and take off the heat and add in the remaining sugar, salt, cinnamon, lemon juice and butter. Fold in berries and the filling is ready to use.
Place other piece of dough on top of berries. Brush dough with egg wash and cut a few slits in the top to vent
Bake at 425 until top of crust is golden brown. Cool completely before cutting, 1 to 2 hours.
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