A recipe that combines features of those on several websites.
Note: for a 9-inch pie, 3 c of berries may be plenty; for a quiche pan, 6-7 cups is probably more appropriate.
For frozen berries, one bag is about 2c.
Filling:
3-4 c fresh blackberries (or frozen) [For fresh, about 4 oz weight is 1c of uncrushed berries]
1 lemon, juiced
1 teaspoon of vanilla extract
3/4 c sugar
2-4 tablespoons of cornstarch
Crust:
1 2-roll package of Pillsbury pie crust.
1 beaten egg
Defrost (if necessary) and drain berries; defrost
pie crusts,
too, and bring to near room temp.
Combine sugar and cornstarch and mix thoroughly to avoid cornstarch lumps.
In a medium saucepan, mix berries, lemon juice, and vanilla. Sprinkle with the sugar mix and stir to combine. Heat until boiling, then reduce heat and let berries simmer for about 30 minutes. Set aside and let cool. [ALT: berries into large microwaveable bowl; toss with lemon juice, sprinkle with sugar/cornstarch mix, tossing frequently to avoid lumps. Microwave on high for 3 min (for 1.5c), stir/squash, cook on high another 3 -4 min. For 6 cups, probably need longer times]
*Note: Taste test; you may need more sugar.
To assemble:
Preheat oven to 350.
Line a pie plate with one layer of dough and crimp edges; chill 30 min.
Roll out other dough and slice into thin strips to make a lattice crust.
Pour the filling into the prepared bottom crust. Form a lattice crust on top.
Brush 1 slightly beaten egg gently onto exposed piecrust.
Cook 25 min with pie on a cookie sheet to catch drips. Rotate pie and cook about 30 min more until crust is golden brown.