Ingredients:

  • 4 cups fresh blackberries (600g)
  • 1/2 cup granulated sugar (100g)
  • 2 tbsp cornstarch (16g)
  • 1 tbsp lemon juice (15ml)
  • 1/4 tsp ground cinnamon (0.5g)
  • 1/8 tsp salt (0.75g)
  • 1 refrigerated pie crust (400g)
  • 1 large egg (50g)
  • 1 tbsp turbinado sugar (12g)

Instructions:

  1. In a large bowl, toss the blackberries with the sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently to ensure every berry is coated without crushing the fruit.
  2. Pour the blackberry mixture into a 9x9 inch square baking dish, spreading it evenly to the edges.
  3. Unroll the pie crust and lay it over the filling, trimming any excess overhang from the edges of the pan.
  4. Use a sharp knife to cut a 2-inch X-shaped slit in the center of the crust to allow steam to vent.
  5. Preheat oven to 375°F (190°C). Brush the top of the crust with the beaten egg wash and sprinkle evenly with turbinado sugar.
  6. Bake for 35-45 minutes, or until the crust is a deep mahogany gold and the blackberry juices are bubbling around the edges.