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Categories:Viewed: 39 - Published at: a year ago
Ingredients
- 1 whole Pie Dough For A Double-crust Pie
- 5 cups Fresh Blackberries, Or 2 Lbs. Frozen Blackberries
- 2 Tablespoons Lemon Juice
- 1 cup Sugar, Plus Extra For Sprinkling
- 1/4 cups All-purpose Flour
- 1/8 teaspoons Salt
- 1 Tablespoon Butter
- Milk Or Egg Wash, For Brushing Crust
Method
- Preheat oven to 450 degrees. Roll bottom pie crust and place in a pie dish.
- In a large bowl, combine berries and lemon juice; add 1 cup sugar, flour, and salt. Toss to mix. Pour berry mixture into the pie dish and add dots of butter. Place top crust with slits over pie; seal and crimp edges. Brush with a little milk or egg wash and sprinkle lightly with sugar.
- Bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes or until berries are tender and crust is nicely golden. Cool completely before slicing.
- Note: this type of pie tends to be much juicier than a firmer fruit pie. You may want to up the flour for really juicy berries or frozen ones. I also like to put it in the fridge after it has cooled, and we eat it cold. That helps a little with firming up the extra juices.
