Blackberry Pie

• 1 whole Pie Dough For A Double-crust Pie
• 5 cups Fresh Blackberries, Or 2 Lbs. Frozen Blackberries
• 2 Tablespoons Lemon Juice
• 1 cup Sugar, Plus Extra For Sprinkling
• 1/4 cups All-purpose Flour
• 1/8 teaspoons Salt
• 1 Tablespoon Butter
• Milk Or Egg Wash, For Brushing Crust

1. Preheat oven to 450 degrees. Roll bottom pie crust and place in a pie dish.
2. In a large bowl, combine berries and lemon juice; add 1 cup sugar, flour, and salt. Toss to mix. Pour berry mixture into the pie dish and add dots of butter. Place top crust with slits over pie; seal and crimp edges. Brush with a little milk or egg wash and sprinkle lightly with sugar.
3. Bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes or until berries are tender and crust is nicely golden. Cool completely before slicing.
4. Note: this type of pie tends to be much juicier than a firmer fruit pie. You may want to up the flour for really juicy berries or frozen ones. I also like to put it in the fridge after it has cooled, and we eat it cold. That helps a little with firming up the extra juices.

pie, fresh blackberries, lemon juice, sugar, ubc, salt, butter, milk

Taken from tastykitchen.com/recipes/desserts/blackberry-pie-2/ (may not work)