1 double crust pie recipe
6 cups fresh blackberries (or any other berries, peaches, cherries, etc)
2 T cornstarch or flour (I prefer cornstarch)
1/2-3/4 cups sugar (depending on how sweet your fruit is)
4 T butter - cut into 4-5 thin slices
juice of 1/2 lemon
1 T heavy cream or milk
Preheat oven to 425 degree.
Place 1 unbaked pie crust in the bottom of a pie pan. In a large bowl, combine 6 cups of fruit with sugar and cornstarch or flour. Gently combine with a rubber spatula. Pour into prepared pie pan. Lay butter slices on top and squeeze lemon half over fruit. Cover with top crust, sealing and rolling the edges under.
In a small bowl, mix egg and heavy cream or milk and brush mixture gently over the top of the pie. Slice 3 large and 3 small slits in the top of the crust to allow steam to escape. Place pie on a baking sheet and bake in preheated oven until it starts to brown - about 30 minutes. Cover pie with foil and turn oven temperature down to 375 degrees and cook 20-40 minutes more - until filling begins to bubble. Remove and allow to cool. This is the hardest part! But unless you want pie soup, you must allow the pie to cool for at least 1 hour, but preferably 2-3 hours.