| BLUE RIBBON BLACKBERRY PIE | |
4 cups fresh blackberries
1/2 cup granulated sugar 1/2 tablespoons lemon juice 2 teaspoons lemon zest 2 tablespoons cornstarch two 9'' round pie crusts 1 egg yolk 1 tablespoon warm water
Preheat oven to 400°F.Stir together sugar, lemon juice, zest, and cornstarch until just blended. Fold in berries gently until they are covered with the lemon mixture.
Line a pie pan with one of the crusts, and spoon berry filling into the pan. Cover with second crust, and crimp the edges together. Whisk together egg yolk and water in a small bowl. Brush the top of the pie with the egg wash using a pastry brush, and cut slits into the top of the pie. Bake for 40-45 minutes, or until the berries are bubbling and the crust is golden brown. Serve with fresh whipped cream or vanilla ice cream, or just enjoy it plain.
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Friday, May 19, 2017
BLUE RIBBON BLACKBERRY PIE
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