Blackberry Mint Julep Pie

Ingredients

• 1 double pie crust, homemade or store-bought
• 6 cups fresh blackberries
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 3 tablespoons bourbon
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar, for topping
• 1/4 cup fresh mint leaves, for garnish

Method

1. 1

   Roll out one disc of pie dough on a lightly floured surface and fit into a 9-inch pie pan, leaving excess dough hanging over the edge. Chill in the refrigerator while preparing the filling.

2. 2

   In a large bowl, toss the blackberries with sugar, cornstarch, bourbon, chopped mint, lime juice, and salt until evenly coated.

3. 3

   Let the blackberry mixture sit at room temperature to macerate, stirring occasionally.

   15:00 · Macerate berries
4. 4

   Preheat the oven to 400°F.

5. 5

   Pour the blackberry filling into the chilled crust and scatter the butter pieces evenly over the top.

6. 6

   Roll out the second disc of dough and cut into strips for a lattice top, or place whole and cut vents. Arrange over the filling and trim excess overhang to 1/2 inch.

7. 7

   Fold and crimp the edges of the dough to seal, then brush the top crust with beaten egg and sprinkle with coarse sugar.

8. 8

   Place the pie on a rimmed baking sheet and bake at 400°F for 20 minutes.

   20:00 · Initial bake
9. 9

   Reduce the oven temperature to 350°F and continue baking until the crust is golden brown and the filling bubbles thickly through the vents, covering the edges with foil if they brown too quickly.

   30:00 · Continue baking
10. 10

    Remove the pie from the oven and cool completely on a wire rack to allow the filling to set before slicing.

11. 11

    Garnish with fresh mint leaves just before serving.