Blackberry Pie

pie crust dough
6 C or 32 oz fresh blackberries
150 g sugar
35 g cornstarch
1 T red wine
1/2 t almond extract
(1 T cold butter)

Make a full batch of pie crust dough.
Wash blackberries.
Combine sugar, cornstarch, red wine, and almond extract.
Coat blackberries evenly and chill.
Blind bake single crust as directed.

Strain blackberries and reduce liquid on stove until thickened.

Let liquid cool 15 mins and combine with blackberries.

Once bottom crust is ready, fill with blackberry filling.

Shape lattice and cover with pie crust shield.
Move pie to middle rack and bake at 400 for 25 mins.
Reduce heat to 375 and bake an additional 25-35 mins.

Check that internal temp has reached 175 before removing.
Cool at least 4 hours before serving, preferably more.

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