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1
Preheat the oven to 400 degrees.
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2
Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
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3
Drain the berries and pat dry with paper towels.
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4
Toss the berries gently with 1 c. of the sugar, the cornstarch, cinnamon, lemon zest and vanilla.
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5
Line a 9-inch pie plate with one crust and prick all over with a fork.
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6
Brush the bottom with the egg white mix to prevent sogginess.
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7
Spoon the berry mix into the crust.
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8
Cover the filling with a top crust.
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9
Trim the overhang to 1 inch.
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10
With water, moisten the crusts where they meet, then press them together lightly and turn under.
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11
Crimp the edges decoratively.
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12
Brush the top crust lightly all over with water and sprinkle proportionately with the remaining Tbsp.
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13
of sugar.
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14
Bake the pie in the lower third of the oven till the filling is bubbly and the crust is golden, 1 to 1 1/4 hrs.
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15
Let cold on a rack before serving hot or possibly at room temperature.
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16
This recipe yields 6 to 8 servings.
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17
Comments: When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.
