Preheat the oven to 425 degrees F. Line the oven shelf with aluminum foil or with a large pan that’s lined with aluminum foil to catch any juice that may come out of the pie while it’s baking.

Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.

Using a pastry brush, brush the bottom and sides of the pie crust with egg wash.

Place the blackberry filling into the pie crust. Push it around with a spatula to fill the bottom of the crust.

Roll the next dough out into about a 10 inch circle on a lightly floured surface.

Fold the dough in half without pressing down to form a seam and place on top of the blackberry filling. Unfold the dough and gently push the dough on the edges where the egg wash is.

Cut off the excess dough using a paring knife, leaving about ½ inch overhang.

Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all tucked in.

Cut a few slits in the top of the crust to let the steam escape.

Crimp the pie crust together using your fingers or a knife.

Brush the top of the pie crust with egg wash. Sprinkle an additional 1 tablespoon of sugar on top if you would like.

Place the pie in the 425 degrees F preheated oven and bake for 20 minutes. Reduce the temperature to 375 degrees F and bake for an additional 45 minutes or until the pie is golden brown and the filling is bubbling.

Let the pie cool completely before slicing and serving.

Store covered with plastic wrap in the refirterator for up to 3 days.