Classic Fresh Blackberry Pie

Ingredients

Turbinado sugar

1 tablespoon

Egg

1, beaten (for egg wash)

Pie crust

2 (9-inch) crusts

Unsalted butter

2 tablespoons, cut into small pieces

Salt

1/4 teaspoon

Lemon juice

1 tablespoon

All-purpose flour

1/4 cup

Granulated sugar

1 cup

Fresh blackberries

5 cups

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the fresh blackberries, granulated sugar, all-purpose flour, lemon juice, and salt. Gently toss until the blackberries are well coated.
3. Roll out one pie crust and carefully place it in a 9-inch pie dish. Trim any excess dough hanging over the edges.
4. Pour the blackberry filling into the pie crust, spreading it evenly.
5. Scatter small pieces of unsalted butter over the blackberry filling.
6. Roll out the second pie crust and place it on top of the filling. Trim any excess dough, and crimp the edges to seal the pie.
7. Cut a few slits on the top crust to allow steam to escape during baking.
8. Brush the top crust with the beaten egg and generously sprinkle with turbinado sugar for a shiny, crispy finish.
9. Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Remove the pie from the oven and let it cool for at least 1 hour before serving. This allows the filling to set and makes slicing easier.