• About an hour before baking time, remove the dough from the refrigerator and roll it into 1/8" thick 12" circle. Gently lift the dough and place it in a 9" x 2" pie pan. Shape the top tedges using the knuckle of your finger. Place back in the refrigerator for about 30 minutes.
• Roll the smaller part of the dough into 10"-12" circle and use a leaf-shaped cookie cutter to create the design. Place the rolled dough on a cookie sheet lined with baking paper and return to the refrigerator to cool.

Blackberry Ginger Filling and assembling

• About 30 minutes before baking, preheat oven to 400F. Place an oven rack at the lowest shelf and line a large baking pan with baking paper.
• Place the filling ingredients in a large bowl and gently toss for even distribution.
• Remove the pie shell from the refrigerator and pour the blackberry filling in.
• Place the top crust on top of the filling and seal the edges.
• Brush the pie with the beaten egg. Sprinkle with turbinado sugar.
• Bake on top of the line baking pan for 50-60 minutes or just until the filling in bubbling.