Pioneer Woman Blackberry Pie

Directions

• Macerate the berries: Combine 6 cups blackberries, 3/4 cup granulated sugar, 2 teaspoons lemon zest and 1 tablespoon lemon juice in a large bowl. Cover and let it sit at room temperature for 1 hour, stirring now and then, so the berries soften and release their juices.
• Preheat the oven: Position a rack in the lower third of the oven and preheat to 425°F. Put a foil-lined rimmed baking sheet on the rack so it heats up too.
• Line the pie dish: Roll 1 pie crust into a 12-inch round on a floured surface, then fit it into a 9-inch pie dish. Trim the overhang to 1 inch and refrigerate it until you need it.
• Roll the top crust: Roll the second crust into a 10-inch round on a floured surface. Slide it onto a baking sheet or large plate, cover it and refrigerate.
• Drain the berries: Drain the blackberries over a bowl and save about 1/2 cup of the liquid. Discard the rest, then return the berries to the large bowl.
• Thicken the filling: Combine 1/4 cup cornstarch and 1/4 teaspoon kosher salt in a medium saucepan, then whisk in the reserved juice gradually. Bring it to a boil over medium heat, stirring constantly, then reduce to medium-low and cook 2 to 3 minutes until thickened. Whisk in 2 tablespoons salted butter over low heat until glossy, then fold it into the berries and scoop everything into the bottom crust.
• Top and seal: Lay the second crust over the berries, trim the excess and crimp the edges to seal. Cut a few vent holes, then brush the top with 1 beaten egg and sprinkle on 2 tablespoons turbinado sugar.
• Bake the pie: Set the pie on the preheated baking sheet and bake 50 minutes to 1 hour until the filling bubbles and the crust turns deep golden. Rotate it halfway through, and cover it with foil if the crust darkens too much after 40 minutes.
• Cool completely: Move the pie to a wire rack and let it cool to room temperature, about 4 hours. Slice it only after that, so the filling has time to set.