Blackberry Pie

Ingredients

• 6 cups large blackberries, rinsed

• 1 3/4 cups sugar, divided

• 1/4 cup corn starch

• 1 double pie crust (top and bottom), for 9″ deep dish 

• demararra sugar (optional, use granulated as alternate)

Preparation

1. Preheat the oven to 350 degrees.

2. Place blackberries in a large 2qt sauce pan and add one cup of the sugar. Mix lightly with a wooden spoon. Let the blackberries sit for about 15 minutes. If there’s a lot of juice on the berries, drain most of it off. 

3. Add the remaining sugar and the cornstarch to the blackberries.

4. Place the pan over medium heat and bring to a boil while stirring constantly. Continue stirring for about two minutes, until the mixture has slightly thickened and remove from heat. Taste test at this point to see if more sugar is preferred.

5. Place the bottom crust where it hangs over the top of deep dish pan by about 1/2". You may need to roll it out slightly on a floured surface to make it slightly larger. 

6. Let mixture cool for about five minutes and pour into a prepared bottom crust. Cover with a top crust. Trim the top crust to about 1/2″ past the edge of the pie dish. Fold the edge of the top crust over and under the edge of the bottom pie crust. Crimp the edges together with a fork. 

7. Cut 4-5 slits in the top crust for venting. Brush the top crust with egg white, then sprinkle with demararra sugar. 

8. Wrap the edges of the crust with foil. Place pie on a parchment paper lined cookie sheet and bake in center of oven for about 50 minutes until golden brown on top.

9. Let cool completely before slicing if you want neat slices, then reheat if you are wanting to serve it warm with ice cream.

Urban Cowgill June 2024