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BLUE RIBBON BLACKBERRY PIE Recipe

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This recipe for BLUE RIBBON BLACKBERRY PIE is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
4 cups fresh blackberries
1/2 cup granulated sugar
1/2 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch
two 9'' round pie crusts
1 egg yolk
1 tablespoon warm water
Directions:
Directions:
Preheat oven to 400°F.
Stir together sugar, lemon juice, zest, and cornstarch until just blended. Fold in berries gently until they are covered with the lemon mixture.
Line a pie pan with one of the crusts, and spoon berry filling into the pan. Cover with second crust, and crimp the edges together.
Whisk together egg yolk and water in a small bowl. Brush the top of the pie with the egg wash using a pastry brush, and cut slits into the top of the pie. Bake for 40-45 minutes, or until the berries are bubbling and the crust is golden brown.
Serve with fresh whipped cream or vanilla ice cream, or just enjoy it plain.

 

 

 

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