6 cups fresh blackberries or dewberries (about 1.75 pounds)

1 cup sugar

3 tablespoons cornstarch

½ teaspoon grated lemon zest

1 teaspoon lemon juice

2 disks refrigerated pie dough

2 tablespoons butter, cut into small cubes

1 egg

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Prepare the filling: In a large mixing bowl, combine blackberries, sugar, cornstarch, lemon zest, and lemon juice. Gently toss to coat the berries and let rest for 10-15 minutes to thicken.
Preheat the oven: Heat your oven to 375°F (190°C).
Prepare the pie crust: Roll out one disk of dough on a lightly floured surface. Place it into a 9-inch pie dish, trimming any excess dough hanging over the edges.
Fill the pie: Pour the blackberry filling into the prepared pie crust, and dot the top with small cubes of butter.
Top the pie: Roll out the second disk of dough and place it over the pie. Trim, crimp the edges, and cut several small slits in the top crust to allow steam to escape.
Egg wash: Beat the egg and brush it over the top crust for a golden finish.
Bake the pie: Place the pie on a baking sheet to catch drips. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Cool and serve: Let the pie cool for at least 2 hours before serving. Serve warm or at room temperature with vanilla ice cream for an extra treat.

Storage: Store leftovers in the refrigerator for up to 3-4 days.

Frozen Blackberries: Frozen blackberries work well; just ensure they are thawed and drained before using to avoid excess moisture.

Make-Ahead: Prepare the pie in advance and refrigerate before baking, or freeze it for up to 3 months.

Spices: Add cinnamon or nutmeg to the filling for extra flavor.