Fresh Blackberry Pie

READY IN: 55mins




  • Preheat oven to 425°F.
  • Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
  • Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
  • Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
  • Place coated berries on the bottom crust in the pie plate.
  • Top berries with rolled pastry crust.
  • Entwine the upper and lower edges of crust and crimp to form a seal.
  • Beat egg white until frothy in a small dish.
  • Using a brush, coat top crust lightly with egg white.
  • Sprinkle crust with 2 tbsp sugar.
  • Using a sharp knife, cut several vents in the top crust.
  • Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
  • Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
  • Cool pie thoroughly on a wire rack before serving.