Fresh Blackberry Pie

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.

3. 3

   Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).

4. 4

   Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.

5. 5

   Place coated berries on the bottom crust in the pie plate.

6. 6

   Top berries with rolled pastry crust.

7. 7

   Entwine the upper and lower edges of crust and crimp to form a seal.

8. 8

   Beat egg white until frothy in a small dish.

9. 9

   Using a brush, coat top crust lightly with egg white.

10. 10

    Sprinkle crust with 2 tbsp sugar.

11. 11

    Using a sharp knife, cut several vents in the top crust.

12. 12

    Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.

13. 13

    Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.

14. 14

    Cool pie thoroughly on a wire rack before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.