Blackberry Pie

• 3 cups Blackberries
• 1/2 cups Sugar
• 1 Tablespoon Cornstarch
• 1 teaspoon Lemon Zest
• 1 teaspoon Fresh Lemon Juice
• 2 whole Unbaked Pie Crusts (I Used Pillsbury)
• 1 Tablespoon Butter, Melted
• 2 teaspoons Natural Sugar

1. Preheat oven to 375u0b0F.
2. In a large bowl, combine blackberries, sugar, corn starch, lemon zest and lemon juice. Set aside while you roll out the pie crusts.
3. Roll pie dough into 10-inch circles and carefully place one in a pie plate,. Use a cookie cutter to cut 3 or 4 pieces from the top crust.
4. Pour the berry mixture into the pie crust. Carefully place the top dough over the berries and add the cut-out pieces slightly off center of the holes. Brush with butter and sprinkle with natural sugar.
5. Bake for 45-50 minutes or until crust is browned and filling is bubbling. Allow to cool slightly before serving.
6. Serve warm or at room temperature with a scoop of vanilla ice cream. Enjoy!

blackberries, sugar, cornstarch, lemon zest, lemon juice, butter, natural sugar

Taken from tastykitchen.com/recipes/desserts/blackberry-pie-5/ (may not work)