- 1 pie crust
- 2 cups of blackberries
- 2 tbsp white sugar (more or less depending on the sweetness of the berries)
- 2 tsp corn starch
- 1 egg, beaten
- Raw sugar
- 1 half a pint of whipping cream
- Powdered sugar, to taste
- 1 vanilla bean, seeds removed
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Clean the blackberries then place them into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.
Pour the blackberries inside the pie crust starting one inch from the edge.
Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.
Bake in the oven for 35-40 minutes.
Meanwhile, make the whipped cream by pouring the whipping cream into a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons).
Gently remove the seeds from the vanilla pod and place them into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.
Remove from the oven and let cool for 5-10 minutes before slicing.
Serve with homemade whipped cream. Enjoy.