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Name: Mamaw's Blackberry Pie
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Cuisine: not set
Ingredients: 4 Cups Blackberries; 1 Cup Sugar; 2 Tbsp Cornstarch; 1 Lemon Juiced; 1 tsp Vanilla extract; 1 Recipe 2 crust pie crust Can add sugar to pie dough; 1/4 Cup Sugar To dust top of pie; 2 Tbsp Unsalted butter

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INGREDIENTS

4 Cups Blackberries
1 Cup Sugar
2 Tbsp Cornstarch
1 Lemon ; Juiced
1 tsp Vanilla extract
1 Recipe 2 crust pie crust ; Can add sugar to pie dough
1/4 Cup Sugar ; To dust top of pie
2 Tbsp Unsalted butter

INSTRUCTIONS

Preheat the oven to 400 degrees F. Place a cookie sheet in the middle rack to catch any spills.

In a large bowl, toss the blackberries, sugar, cornstarch, vanilla and lemon juice. Let stand, mixing and coarsely mashing occasionally, 20 minutes.

Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.

Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie. Sprinkle top with sugar.

Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking.

Serve warm topped with ice cream.

NOTES

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Mamaw's Blackberry Pie

4 Cups Blackberries
1 Cup Sugar
2 Tbsp Cornstarch
1 Lemon Juiced
1 tsp Vanilla extract
1 Recipe 2 crust pie crust Can add sugar to pie dough
1/4 Cup Sugar To dust top of pie
2 Tbsp Unsalted butter

Preheat the oven to 400 degrees F. Place a cookie sheet in the middle rack to catch any spills.
In a large bowl, toss the blackberries, sugar, cornstarch, vanilla and lemon juice. Let stand, mixing and coarsely mashing occasionally, 20 minutes.
Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.
Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie. Sprinkle top with sugar.
Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking.
Serve warm topped with ice cream.

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 8 Servings

Calories: 64
Calories from Fat: 29 (45%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 8722.2mg		301 %
Potassium 139.7mg		4 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 4.9g
Protein 1.2g		2 %
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.

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Calories per serving: 64

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