Recipe Corner: Blackberry Pie

husband + baby + blackberry field = mom making pie

I'm sort of cheating and just giving you the filling part of the recipe. Odds are you have a good pie crust recipe already. (If you don't, let me know and I'll point you in the right direction.) This was my first lattice-top pie ever and it turned out surprisingly well, if I can take a moment to pat myself on the back. <insert moment of back patting here> All the recipes I found online called for a lot more sugar. I preferred to have a pie with a touch more tartness that I could then curb with a large scoop of vanilla ice cream.

Ingredients:
6 cups blackberries
3/4 cup sugar (plus 1 tablespoon for sprinkling on pie crust)
1/4 cup cornstarch
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1 egg white, lightly beaten

Directions:
Place baking sheet in lower third of oven and preheat oven to 400 degrees Fahrenheit.

Toss berries, sugar, cornstarch, lemon juice, and butter together. Let stand, stirring occasionally for 20 minutes. Pour berry mixture into pie crust and top with remaining dough, using the lattice-top if so desired. Roll up and crimp edge. Brush top of crust with egg white and sprinkle over with sugar.

Bake on hot baking sheet (to catch any and all juices) until crust is golden brown and filling is bubbling, approximately one hour. (Check pie after 45 minutes. If edge of crust is browning too quickly, cover edge with foil or pie crust shield and continue baking. Cool completely on a rack before serving.