Be sure to rinse the berries and dry them thoroughly before using. Do not use frozen berries in this recipe.
When brushing the lattice strips with egg wash, be sure to leave the ends of each strip unbrushed so the wash doesn’t impede the crimping
Transfer dough to lightly floured counter. If frozen, let dough thaw completely on counter before rolling.)
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Roll dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet. Using pizza cutter, cut dough into twelve 1-inch strips. Discard 4 short end pieces, then cover remaining 8 long strips with plastic and refrigerate for 30 minutes.
FOR THE FILLING: Whisk sugar, cornstarch, and salt together in large bowl. Add blackberries and toss gently to coat. Add lemon juice and toss until no dry sugar mixture remains. (Blackberries will start to exude some juice.)
Transfer blackberry mixture to dough-lined pie plate and dot with butter. Lay 4 dough strips parallel to each other across pie, about 1 inch apart. Brush strips with egg, leaving 1/2 inch at ends unbrushed. Lay remaining 4 strips perpendicular to first layer of strips, about 1 inch apart.
Pinch edges of lattice strips and bottom crust firmly together. Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers.
Brush lattice top and crimped edge with egg and sprinkle with remaining 1 teaspoon sugar. Set pie on parchment-lined baking sheet. Bake until golden brown and juices bubble evenly along surface, 45 to 50 minutes, rotating sheet halfway through baking. Let cool on wire rack for at least 4 hours before serving.
NOTES: You can just roll out the top dough of the pie and place on top instead of making a lattice top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 93 | ||
Calories from Fat: 36 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 34.1mg | 10 % | |
Sodium 10.5mg | 0 % | |
Potassium 186.7mg | 5 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 7.6g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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