Delicious Blackberry Pie

🥧 My boo’s favorite kind of pie, so I learned how to make it two Thanksgiving’s ago. 😋 Since we loved how it came out we made it again last November and we will now include it every year. Posting in honor of #piday

INGREDIENTS:

• 2 pre-made pie dough rounds (if you are vegetarian watch out as some brands are made with lard) or make your favorite recipe from scratch. I like this one linked here.
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• 5 cups blackberries fresh or frozen; if frozen, make sure to thaw and drain them
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• 2/3 cup granulated white table sugar plus a little more for sprinkling
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• 1 tablespoon lemon juice
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• 4 tablespoons cornstarch
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• 1 egg for eggwash

DIRECTIONS:

• Preheat your oven to 425°F.
  
• Take one of your two pie crusts and place it in a 9” pie plate (standard size, not deep dish). Brush with egg wash. Then place it back in the fridge for 30 minutes.
  
  
• Take the other piece of pie crust, place it lightly floured cutting board and slice it into strips, about 1/2-3/4” in width. You can use a pizza cutter or a knife. Then place the board with the sliced dough in the fridge.
  
  
• Meanwhile make the filling by mixing the berries, sugar, lemon juice, and cornstarch in a bowl. If using frozen berries, make sure they are thawed and drained before using them so your pie doesn’t have too much liquid.
  
• Place the berry mixture into the chilled pie crust.
  
  
• Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equal distance from each other on top of your pie leaving some space between them. 
  
  
• Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
  
  
• Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat. Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
  
  
• Brush the crust with egg wash and sprinkle sugar on top. Bake on a cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until some of the crust becomes golden brown.
  
  
• Cool completely before slicing by placing the pie pan on a rack or a cool stove. This helps the pie set instead of becoming a runny mess. Once cooled I find that it’s best to chill the pie for a few hours in the refrigerator before slicing it. Since I make my pies the day before Thanksgiving I keep them in the fridge overnight until I serve them the next day. Of course, many people prefer their pie warm so you can also heat a slice up in the microwave for a few seconds, (But no longer than 30 seconds). 
  
  
• Serve with ice cream and/or whipped cream, for garnish.
  
  
  
  
  
  We serve our pie with yummy Breyer’s Vanilla Bean Lactose-Free Ice Cream. I hope you enjoy this delicious blackberry pie recipe!