Blackberry-Chocolate Chip Pie

Recipe View 5 mins Preheat oven to 425°F (220°C). (5 minutes)

Recipe View 2 mins Gently place one pie crust into a 9-inch pie plate, ensuring it fits snugly against the bottom and sides. Trim any excess dough. (2 minutes)

Recipe View 3 mins In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and ground cinnamon until well combined. (3 minutes)

Recipe View 5 mins Gently fold in the fresh blackberries and semi-sweet chocolate chips, being careful not to crush the berries. Sprinkle with fresh lemon juice, ensuring an even distribution. (5 minutes)

Recipe View 2 mins Transfer the blackberry-chocolate chip mixture into the prepared pie crust. (2 minutes)

Recipe View 8 mins Carefully place the remaining pie crust over the top of the filling. Trim any excess dough and crimp the edges using a fork or your fingers to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking. (8 minutes)

Recipe View 35 mins Bake in the preheated oven for 35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, you can loosely cover the pie with aluminum foil for the last 10-15 minutes of baking. (35 minutes)

Recipe View 30 mins Remove from the oven and let cool slightly on a wire rack before slicing and serving. The filling will thicken as it cools. (30 minutes)