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1
Combine flour and sugar in medium bowl.
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2
Add butter and rub in with fingertips until coarse crumbs form.
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3
Mix in beaten egg.
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4
Mix in enough ice water by tablespoonfuls to form moist clumps.
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5
Divide dough in half.
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6
Gather dough into 2 balls; flatten into disks.
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7
Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes.
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8
(Can be made 1 day ahead.
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9
Keep chilled.
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10
Soften slightly at room temperature before rolling out.)
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11
Preheat oven to 375F.
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12
Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.
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13
Roll out 1 dough disk on floured surface to 12-inch round.
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14
Transfer to 9-inch-diameter glass pie dish.
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15
Spoon filling into crust.
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16
Roll out second dough disk on floured surface to 12-inch round.
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17
Place dough atop filling.
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18
Fold top crust edge under bottom edge and pinch to seal.
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19
Crimp edges decoratively.
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20
Brush crust with milk.
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21
Sprinkle with remaining 2 teaspoons sugar.
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22
Cut several slits on top of pie.
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23
Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes.
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24
Cool pie on rack 30 minutes.
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25
Serve pie warm with sweetened whipped cream.
