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Lemoncello Berry Pie
Author: Jackie
Ingredients
Blackberry Strawberry Lemoncello Pie
  • 28 ounces combined fresh or frozen (but thawed and drained) blackberries and strawberries
  • 1 tblsp Lemoncello (optional)
  • ½ cup sugar plus 1 teaspoon for sp
  • rinkling
  • ½ cup flour
  • 2 pie crusts or this amazing recipe
  • 1 egg
Instructions
Blackberry Strawberry Lemoncello Pie
  1. Preheat oven to 425 degrees F (220 degrees C)
  2. If using frozen berries, thaw and drain. I left my blackberries whole, but cut in half the strawberries, then drizzled with Lemoncello.
  3. About 10 minutes before you are ready to fill the pie crusts (if using store-bought in the pie pan), remove one from the freezer and allow to thaw.
  4. Add flour and sugar to berries and mix gently.
  5. Pour the berries in to the bottom pie crust.
  6. If you are using homemade pie crust just roll out another round and place it on top. If you are using store-bought gently remove the pie that you have thawed from the pan and place it on top of the filled crust. Pinch together the sides.
  7. Beat your egg and baste the top of the pie. Sprinkle with sugar.
  8. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
  9. Allow to thoroughly cool before cutting.