Lemoncello Berry Pie

Preheat oven to 425 F (220 C).

If using frozen berries, thaw and drain them. I left my blackberries whole, but I cut the strawberries in half. Put them all in a bowl, then drizzle with Lemoncello and set aside.

About 10 minutes before you are ready to fill the pie crusts (if using store-bought in the pie pan), remove one crust from the freezer and allow it to thaw.

Add flour and sugar to the berries and mix gently.

Pour the berries into the bottom pie crust.

If you are using homemade pie crust just roll out another round and place it on top of the berries. If you are using store-bought, make sure the crust is thawed. Then gently remove the pie crust from the pan that it came in and place it on top of the filled crust. Pinch together the seams of the bottom and top crust.

Beat your egg and baste the top of the pie. Sprinkle with sugar as desired. Cut a few small holes in the top crust to vent it.

Bake at 425 F (220 C) for 15 minutes. Reduce the temperature of the oven to 375 F (190 C), and bake for an additional 20 to 25 minutes.

Allow to thoroughly cool before cutting.