Begin by rolling out your two pie crusts into circles with a diameter of approximately 9 to 10 inches. Make sure to keep the thickness uniform to ensure even baking. Place one of the rolled crusts into a standard 9-inch pie plate, not deep dish, and chill both the pie plate and the rolled-out crust in the refrigerator for at least 30 minutes.
After chilling, remove the rolled-out crust from the refrigerator. Slice it into strips, about half an inch to three-quarters of an inch wide. These strips will form the lattice top for your pie. Once cut, chill the strips for an additional 10 minutes to keep them firm.
Now, let’s prepare the filling. In a medium bowl, mix together the blackberries, granulated sugar, lemon juice, ground cinnamon, and cornstarch. Toss them gently with your hands, ensuring the blackberries are well-coated. Make sure your berries are thawed and drained if using frozen ones, as excess moisture can make your pie runny.
Once the filling is ready, remove the chilled pie crust from the refrigerator. Pour the berry mixture into the chilled crust, spreading it evenly.
Next, take the chilled strips of crust and begin creating a lattice top. Start at one edge of the pie, using every other strip from the cut slices and placing them equally distant from each other over the filling. The spacing should be about the same distance as the width of each strip.
Now, fold back every other strip, and place the shortest remaining strip perpendicular to the ones already on the pie. Lay the folded strips back flat over the new strip. This weaving process creates a beautiful lattice design.
Continue this process until all strips have been used. Crimp the edges of the pie as desired to seal the filling inside.
Brush the top crust with the egg wash for a golden finish and sprinkle some additional sugar on top for sweetness and texture. Consider using a pie shield around the edges to prevent over-browning during baking.
Preheat your oven to 425°F (220°C). Place the pie on a cookie sheet to catch any drips. Bake for 10 minutes at this high temperature, and then reduce the oven temperature to 350°F (175°C) for another 35 to 45 minutes. Keep an eye on it; the crust should turn golden brown, but it won’t be fully golden.
Once baked, allow the pie to cool completely before slicing. To prevent the filling from running, it's best to chill the cooled pie in the refrigerator for a few hours before cutting.
Serve your Blackberry Pie with a scoop of ice cream or a dollop of whipped cream for a delightful finish!
