Blackberry Lattice Pie

Ingredients:

• 6 cups (0.8 kg) blackberries
• 1 cup of sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon juice
• 0.5 tsp. grated lemon zest
• 2 sheets frozen pie dough (1 package 400g)
• 2 tablespoons unsalted butter, diced
• 1 large egg

Preparation:

1. Preheat oven to 200°C (400°F), placing a baking sheet on the middle rack. In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, and lemon zest. Let sit, stirring and gently kneading occasionally, for 20 minutes.
2. Place one sheet of dough in a 22cm pie pan. Trim the edges, leaving a 1cm overhang. Refrigerate until ready to use. Cut the remaining sheet of dough into approximately 11 strips, each 3cm wide.
3. Spread the blackberry mixture on the bottom layer of pastry in the pan. Arrange pieces of butter on top. Lay strips of pastry over the filling in a lattice pattern and trim them closer to the edge of the pan; fold and crimp the edges. Lightly beat an egg with 1 tablespoon of water and grease the pie lattice.
4. Place the pie on a hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust is darkening too quickly, cover the pie with foil and continue baking. Let the pie cool before serving.
5. Find instructions online for making a pie crust, or simply lay half the dough strips evenly spaced over the filling and place the remaining strips diagonally across.