Blackberry pie is an annual tradition when our bushes start producing ripe fruit. Flaky crust hides that amazing filling that is the perfect combination of sweet fruit with just a hint of lemon.
Place first pie crust in the pie plate and roll the second out. Place both crusts in the refrigerator while preparing filling.
In a large bowl, stir together the sugar, flour and salt.
Add berries and lemon juice and stir to coat. Let sit for about a half hour, stirring occasionally.
When ready to prepare pie, place berries in bottom crust. Dot the top of the berries with small pieces of butter. Place top crust and cut vents. Crimp crust.
Brush crust with milk or egg wash and sprinkle with remaining sugar. I place my pie plate on drip catcher and cover my outer crust with a pie shield. Then bake on the bottom rack at 450°F for 15 minutes.
Drop the oven temperature to 350°F for an additional 40-50 minutes.
Let cool for at least a half hour before serving. It will set more as it cools completely.