Deep-Dish Blackberry Pie

• 3 cups fresh or frozen blackberries, thawed and drained
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 3/4 cup all-purpose flour
• 3 teaspoons sugar, divided
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1 tablespoon shortening
• 3 tablespoons cold water
• 1 egg white, beaten

1. Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish.
2. In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges.
3. Brush with egg white; sprinkle with remaining sugar. Bake at 375u0b0 for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

frozen blackberries, sugar, cornstarch, lemon juice, ground cinnamon, flour, sugar, salt, cold butter, shortening, cold water, egg

Taken from www.tasteofhome.com/recipes/deep-dish-blackberry-pie/ (may not work)