Makes one 8 or 9 inch pie
This is an excellent thing to do with fresh picked blackberries. It will give you that real, old fashion flavor. What’s summer without blackberry pie? If you are new to pies take a peek at, Let there be Pie .
Perfect_Pastry, or your favorite recipe - (remember, you can freeze leftover pastry)
About 6 to 8 cups of fresh blackberries – (depending on size of berries)
1/2 cup of sugar, or to taste
1 tablespoon lemon juice
1/2 cup all-purpose flour
Egg wash (1 egg lightly beaten with 1 tablespoon cold water)
Make the pastry and refrigerate to chill while you prepare the remaining ingredients.
Preheat oven to 500°. Pick over the berries to remove any stems, leaves etc. rinse well and drain. Place in a bowl an add the sugar and lemon juice. Stir and allow to sit for a few minutes. Taste and add more sugar if desired. (You may use Splenda instead of sugar.) Add the flour, stir gently and set aside.
Remove the pastry from the refrigerator and roll out to approximately one quarter inch thick. Cut a circle and line your pie dish. Fill the dish with the prepared berries. Roll more pastry and either cut a circle for a solid top or cut into half inch strips with a crinkle-cut pastry wheel for a lattice top. Cover the pie, and crimp the edges. Paint the top with the egg wash. Place in the hot oven and bake for ten minutes. Reduce the heat to 350 and bake for an additional thirty to forty minutes, or until the crust if golden brown and the juice is bubbling. Remove from the oven and allow to cool some before slicing.
Serve warm with thick cream or ice cream, or serve at room temperature.