Pre-heat oven to 400°

Roll out one of the disks of pie crust to fit a 9” pie dish with a ½ inch overhang. Place in the pie dish and trim any excess to ½ inch overhang. Fold under the excess and crimp beautifully if desired.

Refrigerate the crust while you prepare the filling and top.

Combine the sugar with the corn starch and the coriander or cinnamon.

In a large bowl combine the berries, sugar mixture,

Lemon zest and lemon juice. Set aside.

Remove the crust from the fridge and brush the bottom of the crust with the beaten egg.

Fill the pie crust with the blackberry filling.

Roll out the second disk of piecrust to a 10 by 10-inch square.

…… cut into squares and pinch the squares into bow shapes

Place the bow shapes in a pattern covering the top of the filling.

Sprinkle the bows with some sugar.

Bake the pie for 45 minutes – 60 minutes until the crust is golden brown and the filling is bubbling. If the sides of the crust start to get too dark after 45 minutes, you can cover the sides with foil and continue to bake until the berries are bubbling in the center.

Let cool for an hour or more to help the filling set up a bit before serving.

Serve warm with some vanilla ice cream or at room temperature.