Servings: 8 servings
Prep Time: 15 min
Cook Time: 1 hr
1 prepared pastry dough for double crust pie
6 cups blackberries (1 3/4 lb)
1 cup granulated sugar
1/4 cup cornstarch
Zest and juice from 1 lemon
2 tablespoons water
1 tablespoon quick-cooking tapioca
2 tablespoons butter, diced
Egg wash (1 egg lightly beaten with 1 tablespoon water)
1 black crow for decoration (optional)
Preheat oven to 400ºF.
In a large mixing bowl, toss together, blackberries, sugar, cornstarch,lemon zest, lemon juice, water, and tapioca. Let stand, tossing occasionally, 20 minutes. Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Refrigerate while rolling out second piece of dough.
Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a knife.
Spoon blackberry mixture into pie shell. Dot top with butter. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Brush top and edge with egg wash.
Place pie on a baking sheet and bake until filling is bubbling. (approximately 45 minutes to 1 hour). If crust is browning too quickly, cover with foil and continue baking. Allow to cool 20 minutes. Place black crow on top of pie before serving.
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