Blackberry Pie
Ah, I love my blackberry bush. The berries are delicious, and we've picked probably a couple of pounds already. This weekend, I made my first pie. It may not be pretty, but it's delicious!!
I used Paula Dean's recipe, which thankfully used a refrigerated pie crust. I think I did pretty well for my first attempt.
Ingredients
6 cups (1 3/4 pounds) blackberries
1 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
2 disks refrigerated pie dough (one 14-ounce package)
2 tablespoons unsalted butter, diced
1 large egg
Directions
Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.
Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.
Spoon the blackberry mixture into the pie shell. Dot...