Fresh Blackberry Pie

 

Ingredients
6 cups blackberries
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 1 tablespoon lemon juice
one 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
all-purpose flour, for dusting
1/4 cup cornstarch
1 tablespoon unsalted Churn Style Butter, cut into small pieces
1 tablespoon turbinado or raw sugar

Pastry Wash
2 tablespoons vegan mayonnaise
2 tablespoons ketchup

Instructions
Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
Preheat the oven to 400 degrees F. 
Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board and reserve.
Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces.
Place the top crust on the pie. Cut a few venting slits in the top crust to allow steam to escape.
Crimp the edge of the pie. Mix vegan mayonnaise and ketchup, whisking til well combined. Brush the entire crust with this pastry wash and sprinkle with the turbinado sugar. 
Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature. 
Enjoy!