Sally's Blackberry Pie

1. Preheat oven to Bake 350°F.
2. Toss berries with flour, cornstarch, sugar, butter, and lemon zest. Stir in the brown sugar.
3. Roll out pie dough to approximately 1/8” thick and place the bottom piece in a buttered pie pan.
4. Add the berry filling and place the top piece of dough over the fruit. In a small bowl beat the egg and brush the top of the pie crust using a pastry brush, sprinkle with the 2 teaspoons of sugar.
5. Bake on the middle rack with a baking tray below for approximately 1 hour and 15 minutes, or until fruit bubbles and juices thicken.
6. Remove from oven and cool for at least 2 hours before serving.

Transitional Wall Oven- Camera/Auto Cook

Prepare using the camera recognition feature. Select the Apple Pie from Auto Cook and follow instructions on the ovens interface.

1. Using the large holes on a box grater grate the butter into the flour (this can also be done using very small diced cold butter). Add the salt and gently work the butter into the flour without warming it up.
2. Slowly add the cold water and mix gently until a rough dough is formed. Knead into a ball and flatten into a disk approx. 1 inch thick.
3. Allow to rest refrigerated for at least 2 hours prior to making the pie. Dough can be kept refrigerated for up to 3 days and stored frozen for up to one month.