BLACKBERRY PIE

BLACKBERRY PIE image

Yield 8 servings

Number Of Ingredients 8

2 Refrigerated pie crusts for 9" pie (Pillsbury or store brand work fine - follow instructions on package to set out at room temp before using)
5 cups blackberries
3/4 cup sugar
1/3 cup all purpose flour
1/8 tsp salt
2 tsp of finely shredded lemon peel
Extra sugar for sprinkling on top of crust
3 Tbsp of milk for brushing on crust

Steps:

Preheat oven to 375 degrees. If doing two pies use convection and set temp to 325 degrees. Line bottom of pie dish with one crust. Cut excess. In a bowl, mix sugar, salt and flour well. Put berries and lemon peel in large bowl and then gently add mixed dry ingredients on to berries and lemon peel. Toss just enough to cover berries. Add berry mixture into pie crust. Put top crust on pie. Fold top crust under bottom crust and form crust edge as desired (I like to use fingers and thumb to join the two crusts well) Cut 8 venting slits in pie. Brush with milk and sprinkle top with sugar. Cut strips of foil to wrap around outer edge of pie crust to prevent it from burning. Additional foil on bottom of oven to catch bubbling spills while baking. Bake 25 minutes, then remove foil, then bake an additional 25-30 minutes until filling is bubbly and pastry is golden. Set out on wire mesh to cool.