Blackberry Pie

Place half the blackberries, sugar, cornstarch (or all-purpose flour or tapioca), and salt in a small pot and toss to combine.

Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.

Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.

Remove from the heat and allow to cool.

When the blackberry pie filling has cooled, stir in the remaining uncooked blackberries, along with the lemon juice.

Roll half the pie dough out to about 3 inches wider than the baking dish and slip it into the pan (for an open-faced or crumb-topped pie, trim, roll, and crimp the crust).

Transfer the filling to the unbaked bottom crust.

Dot the filling with butter.

For a double crust: Roll the second half of the pie dough out to about 3 inches wider than the pie pan and place it over the filling. Trim excess dough, roll & crimp the edge.

For a lattice-top pie: Roll the second half of the pie dough out to about 3 inches wider than the pie pan. Cut into strips and arrange in a lattice pattern over the filled pie (Step-by-step tutoral here: How to Make a Lattice Pie Crust). Trim excess dough, roll & crimp the edge.

For a crumb-topped pie: Top with streusel crumb topping (find the recipe here: Basic Streusel Recipe).

For a double crust or lattice-top pie: Brush with egg wash, and sprinkle with clear sparkling sugar.

Place the unbaked pie in the refrigerator and preheat the oven to 425 degrees F.

Bake the pie for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake until evenly browned and bubbling (approx. 45 to 55 minutes).

Cool for at least 2 hours before slicing and serving.