Preheat the oven to 375°F.
Toss together the blackberries, sugar, cornstarch, zest and lemon juice.
Roll out 1 disk of crust to fit into a 9 inch pie plate. (I like glass pie plates because you can see when the bottom has browned enough and the glass heats evenly.)
Fit the crust into the plate with at least a 1/4 inch overhang.
Mix the filling to redistribute the sugar and mound it into the crust.
Roll out the top crust and fit it over the fruit. Turn the crust edge under and pinch together while fluting the rim with your thumb and forefingers.
Make a few small slits in a decorative pattern on top.
Brush the top with buttermilk or milk and sprinkle with raw sugar.
Bake in a preheated 375°F oven. Turn during baking to brown evenly. Bake for 45 minutes or an hour, until it looks bubbly.
Remove to a rack to cool. Don't refrigerate. Garnish.
Leave a comment