Black and Blue Pie | Pie Eyed Love

Ingredients

• 2 recipes 9 inch pie crust
• 2 pints blueberries (about 2 1/2 cups)
• 2 cups blackberries
• 2 Granny Smith apples (grated with moisture squeezed out, should be about 1/2 cup)
• 1/4 cup corn starch
• 3/4 cup sugar
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 1 Tablespoon cold butter cut into pieces
• extra sugar for sprinkling
• Line a baking sheet with parchment or wax paper. Roll the other circle of dough into a 1/4 inch thick circle. Using a pizza cutter or sharp knife, cut circle into 12 strips about one inch wide.
• Gently place strips on baking sheet, cover lightly with plastic wrap and place in refrigerator.
• Grate apples, squeeze out moisture and set aside.
• In a large bowl, mix blueberries and blackberries with grated apple. Gently toss mixture with lemon juice.
• In a small bowl, mix together sugar, cornstarch, lemon zest, salt and cinnamon.
• Add sugar mixture to berries and gently stir to evenly distribute. Add vanilla. Transfer mixture to prepared pie plate and dot the top with butter.
• Lay five strips vertically across the pie, spaced evenly.
• Fold back strips 1,3,5 halfway down and lay one strip across the center of the pie horizontally.
• Unfold the strip and fold down strips 2 and 4. Place another horizontal strip across the pie and continue this pattern until you have covered the entire pie.
• Combine egg with 1 Tablespoon of water in small bowl. Brush lattice crust lightly with egg wash and sprinkle with sugar.
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