Blackberry Pie Cobbler Recipe

Unroll one pie crust onto a lightly floured surface. Set your pie plate on top of the dough and use it as a guide to cut a circle around the bottom with a butter knife.

This circle will become the middle crust for your pie.

Bake the pastry circle on the center rack of your oven for about 10 minutes. It should look dry, lightly browned, and have small bubbles on the surface.

Set this crust aside to cool completely.

In a small bowl, combine the sugar and flour; set this aside.

In a separate cup, stir the vanilla extract into 1 cup of water.

Arrange the cut pie crust strips into a woven lattice pattern over the filling. To secure them, dampen the underside of each strip with water where it meets the bottom pie crust and pinch them together. Go around the entire pie plate, crimping the bottom and top edges together to seal.

Using a pastry brush, lightly brush the top of the pie with the beaten egg.

Bake for 10 minutes at 450°F.

Then, reduce the oven temperature to 350°F and continue baking for another 45 minutes, or until the filling is visibly juicy and bubbling up through the pastry strips.