3/4 cup sugar
3 tbsp minute tapioca
2 tbsp butter at room temp
4 cups fresh blackberries
Frozen Deep Dish Pie Crust (for bottom crust)
Refergerated pie dough (for top crust)
water
1 egg
1/2 cup sugar

Preheat oven to 400.
Combine sugar and tapioca w/ wisk.
Add butter and blend w/ wisk.
Add berries and mix with hands.
Let mixture set for 15 minutes.
While that sits, prebake frozen pie crust for 4 minutes or so. This prevents a doughy bottom crust.
Fill pie crust with berry mixture.
Moisten edges of bottom crust until doughy again.
Cover with top crust.
Trim edges. Use fork to crimp edges.
Cut vent slits in top crust.
Whisk egg in bowl. Paint egg on top crust with pastry brush. Sprinkle with sugar.
Cover edges with aluminum foil or crust shield. Spray back side of shield with cooking oil to prevent sticking.

Bake for 45 minutes

If you make at least 2 pies, you’ll have enough crust trimmings to make turnovers, if you also have some extra berries and tapioca.

Do not ever make a blackberry pie using a recipe that calls for flour in the Blackberry mixture.  It doesn’t work right.  blackberries are too acidic and, for some reason, it prevents the flour from acting as a proper thickening agent.  Instead, you just end up with floury glop.  This is the voice of experience.  Tapioca works much better.