Fresh Blackberry Pie Recipe melissadigusto
- 2- 9" pie shells (NOT DEEP) (Defrost)
- Refrigerated rolled out pie shell. (Will find in Dairy section)
- 6-cups of fresh blackberries
- 2-3 cups of sugar
- 1/2 stick of melted butter
- 1/4-1/2 cup of corn starch (use until thick not watery)
- 1/2 teaspoon of lemon zist
- 3 tablespoons of melted butter
- Pre-heat oven to 350
- Place both (Not ) pie shells on a baking sheet.
- Mix fresh blackberries, sugar, cornstarch, lemon zest, butter, all together gently not to mash berries.
- Divide mixture between each pie shell and pour into pie shells.
- Roll out the rolled pie dough, and cut into strip and place criss-cross, on top of each pies.
- Then take the 3 tablespoons of melted butter and brush onto the criss-cross dough that is on top of each pie shell.
- Then sprinkle a little sugar to give it a sparkle effect.
- Cover the edges of pie with Aluminum foil.
- Or you may have a pie shield.
- This will help prevent the edges from burning.
- Cook for 1-hour.
- Keep checking it, your oven may cook quicker, but it usually takes 45 minutes to one hour.
shells, blackberries, sugar, butter, corn starch, lemon zist, butter
Taken from www.chowhound.com/recipes/fresh-blackberry-pie-27536 (may not work)