This to-die-for blackberry pie- recipe comes from Cooks.com (submitted by EM). It’s the lemon juice and zest that make the blackberries pop. Honestly, one of the best pies I’ve ever had!
What you need: measuring spoons/cups, paring knife, large mixing bowl, pie plate, microplane (zester), juicer, pastry brush
Serves: 6 – 8
- 4 cups blackberries
- 2 tbs cornstarch
- 1/2 cup sugar
- Pillsbury ready-made pie crust
- zest of 1/2 lemon + 1 tbs juice
- 1 egg yolk
Preheat oven to 375˚F. Add all the blackberries, sugar, cornstarch, lemon juice and zest into the mixing bowl. Using a spatula gently mix the ingredients together. Bring your pie crust to room temperature according to packet direction. Line the pie plate with one of the crusts. Pour the berry mixture into the pie plate and top with second crust. Pinch the edges to seal. Make a hole in the center of the pie with a paring knife and create slits in the crust going out from the center hole to the edge of the crust. Combine the egg yolk with 1 tbs of water to make an egg wash. Brush the egg wash on the top of the pie. Bake for 35 -45 minutes or until the berries are bubbling and the crust is golden brown.
To Serve: This pie is great sliced all on its own. You can serve it warm or at room temperature. A scoop of vanilla ice cream sends it completely over the top.