Blue Ribbon Blackberry Pie

4 cups fresh blackberries
1/2 cup granulated sugar
1/2 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch
Two 9″ round pie crusts
1 egg yolk
1 tablespoon warm water

Preheat oven to 400°F.
Stir together sugar, lemon juice, zest, and cornstarch until just blended.
Fold in berries gently until they are covered with the lemon mixture.

Line a pie pan with one of the crusts, and spoon berry filling into the pan.
Cover with second crust, and crimp the edges together.

Whisk together egg yolk and water in a small bowl.
Brush the top of the pie with the egg wash using a pastry brush, and cut slits into the top of the pie.
Bake for 40-45 minutes, or until the berries are bubbling and the crust is golden brown.

Serve with fresh whipped cream or vanilla ice cream, or just enjoy it plain.

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