1. Preheat oven to 350°
2. In a medium bowl, combine blackberries, sugar, cornstarch, lemon juice and lemon zest until well combined.
3. Line a 10-in. pie plate with bottom crust. Fill with blackberry mixture. Place dough cover over the filling. Trim, seal and flute edges. Brush heavy cream over the top and sprinkle with sugar in the raw.
4. Bake at 350° for 15 minutes. Reduce the temperature to 300° and continue baking for 30 minutes.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 461.3mg||12 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 56.3g|
|Protein 3.9g||6 %|
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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: 293
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