Juicy blackberries take center stage here, their natural sweetness deepened with a bright hit of lemon juice and zest and a whisper of cinnamon, thickened to a jammy, spoonable consistency with a touch of cornstarch. All of that gets tucked into a flaky, all-butter double crust that bakes up deep golden and shatters at the fork. A simple egg-and-milk wash brushed over the top before baking gives the lattice-free crust its glossy, bakery-style finish. Slits in the top let the filling bubble through as it bakes, so you get that gorgeous, glossy purple filling peeking out with every slice. Let it rest a full two hours before cutting and you'll get clean, jammy wedges instead of a runny mess. It's the kind of pie that proves you don't need any added sugar to get a filling this rich, glossy, and full of fruit flavor.
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In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should look shaggy, not smooth. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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