Ingredients
24ozfresh blackberries,(6 cups)
½cupsugar
⅓cupcornstarch
1tbsplemon juice
½tspground cinnamon
2pie crusts
1tbspbutter
1large egg
1tbspmilk
1tbspcoarse sanding sugar
Preparation
Preheat oven to 375 degrees F.
In a large bowl, gently toss the blackberries, sugar, cornstarch, lemon juice, and cinnamon. Let sit while preparing the crust.
Line the pie tin with the first crust and keep it in the refrigerator while making the lattice topping.
Make a lattice topping with the second crust. Add the blackberry filling to the pie plate.
Cut the tablespoon of butter into thin slices and distribute evenly over the pie filling. Cover with the lattice crust, then fold the edges of the lattice topping under the back of the bottom layer of the pie crust. Pinch to seal them together.
Beat the egg and milk together and brush it onto the pie crust. Sprinkle coarse sanding sugar over the top pie crust.
Bake at 375 F degrees for 30 minutes, then at 350 degrees F for an additional 30 minutes. If the pie is browning too quickly tent it lightly with a piece of foil to prevent additional browning.
Cool pie before slicing. Enjoy!
