2lbs fresh blackberries

1Tbs fresh sage, finely chopped

1Tbs fresh lemon juice

zest of 1 lemon

1/4 cup cornstarch

3/4 cup granulated sugar

pinch of salt

2 Tbs butter for dotting

heavy cream and additional sugar for the crust

1 recipe for a double pie crust (This is my favorite gluten-free pie crust recipe.)

Preheat oven to 400º. Prepare and roll out double pie crust.

Combine blackberries, sage, lemon juice, lemon zest, cornstarch, 3/4 cup of granulated sugar and salt. Mix gently to keep the blackberries intact. Pour into the bottom of the pie crust and dot with butter. Top with pie crust ensuring there are vent holes or create a lattice crust. Brush the top of the pie crust with cream and sprinkle generously with sugar.

Bake for 30 minutes. Reduce heat to 375º and bake until juices are bubbly, around 1 hour more. Cover the crust with foil as needed to keep from burning. (I never cover the crust with foil when I first put it in the oven to ensure that it doesn’t get smashed while the dough is still tender.)

Note: I never brush my crust with an egg wash. I don’t like the glossy effect of an egg wash and I think it tastes much better with cream.