Blackberry Pie and/or Cobbler

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I’ve been craving pie ever since we went to the Plain of Six Glaciers Tea House after our hike in Canada last week. As we were leaving, I heard one of the workers say, “I’m still waiting on the blueberry pie,” and that did it for me. After that, every place that we went I checked out the dessert menu hoping to order a slice of pie, but nothing. So whenever we got back, I had to make one. I made blackberry (instead of blueberry) because they’re my favorite!

The pie was easy enough to make, the only problem was that I didn’t let it cool long enough and it started gushing everywhere after I cut it. After researching, I found out that you apparently need three hours for it to set.

After the lava incident, I decided to crumble the rest of the pie up and call it a cobbler. Very delicious!

Ingredients
– 6 cups (1 3/4 pounds) blackberries
– 1 cup sugar
– 3 tablespoons cornstarch
– 1 teaspoon lemon juice
– 1/2 teaspoon grated lemon zest
– 2 disks refrigerated pie dough (one 14-ounce package)
– 2 tablespoons unsalted butter, diced
– 1 large egg

Directions
1. Preheat the oven to 400 degrees F with a baking sheet on the middle rack.

2. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest.

3. Let stand, mixing and coarsely mashing occasionally, 20 minutes.

4. Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.

5. Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.

6. Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking.

7. Let the pie cool three hours before serving.