Blackraspberry Pie

I slightly modified this recipe. I added a tablespoon of cornstarch to help thicken up the berry juice and brushed the pie shells with beaten egg. I also squeezed half a lemon over the berry filling and dotted it with butter before adding the top crust. YUM!
INGREDIENTS (Nutrition)

* 4 cups fresh blackberries
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1 recipe pastry for a 9 inch double crust pie
* 2 tablespoons milk



DIRECTIONS

1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.