Ingredients:

  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 8 tbsp ice water
  • 6 cups fresh blackberries
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 large egg
  • 1 tbsp coarse sanding sugar

Instructions:

  1. Mix the flour, salt, and sugar in a large bowl. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea sized lumps. Note: Don't overwork it, or the crust will be tough.
  2. Gradually stir in the ice water, one tablespoon at a time, until the dough just holds together when pressed.
  3. Divide the dough into two equal discs and wrap them tightly in plastic. Refrigerate for at least 2 hours. Note: This relaxes the gluten so the crust doesn't shrink.
  4. In a separate large bowl, gently toss the blackberries with lemon juice, cinnamon, and salt.
  5. Fold in the sugar and cornstarch until the berries are evenly coated. Let the mixture sit for 15 minutes to hydrate the starches.
  6. Roll out the first dough disc into a 12 inch circle and press it into a 9 inch deep dish pie plate.
  7. Pour in the blackberry filling, smoothing it out with a spoon.
  8. Roll out the second disc, place it on top, trim the excess, and fold the edges under. Crimp the edges with your fingers or a fork.
  9. Cut 4-5 slits in the center of the top crust to allow steam to escape.
  10. Brush the top with beaten egg wash and sprinkle with sanding sugar. Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 30-40 minutes until the crust is golden and the filling is bubbling.