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To prepare the filling, I combined the blackberries and lemon zest in a large mixing bowl. In a small bowl, I stirred together the sugar and cornstarch and added the mixture to the fruit, tossing gently to ensure all the fruit was coated. Then I poured the filling into the pie plate.
At this point I preheated my oven to 425 degrees (F) and took my other ball of pastry dough out of the fridge. I rolled it to the same thickness as my bottom crust and, using a small cookie cutter, made about twenty cut-outs.
To finish, I brushed the pastry edge of the pie and each cut-out with milk. I assembled the cut-outs over the filling, overlapping them but leaving plenty of gaps for steam to escape. A bit of sugar was sprinkled over top.
Sitting on a baking sheet to catch drips, I baked the pie at 425 degrees (F) for 15 minutes. Then I reduced the temperature to 375 degrees (F) and let it bake for another 45 minutes until the juices were bubbling up and the pastry was golden.
I let this pie sit for 3 hours before cutting to allow the filling to set.
For more photos of this recipe: http://www.familyfeedbag.com/2011/08/blackberry-pie.html