Preparation

• Combine the filling ingredients: Place the blackberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, and almond extract in a large bowl. Gently fold the berries until coated with sugar and let sit for 30 minutes.
• Preheat oven to 400°F and place the rack in the middle of the oven.
• Roll out the bottom crust and chill. Roll out one disk of pie dough to a 12-inch diameter for a 9-inch pie pan, or 13-inch for a 10-inch pan. Line the bottom of the pie pan with dough and chill.
• Roll out the second disk of pie dough for the top crust. You may keep it solid or cut into strips for a lattice crust.
• Add the filling to the crust, top with the second crust. Spoon the berry mixture into the dough-lined pie dish, weave strips for lattice or place the second rolled-out crust on top.
• Bake: Place the pie on the middle rack and a baking sheet on the lower rack. Bake at 400°F for 30 minutes, then cover with foil, reduce to 350°F, and bake for an additional 30 minutes until crust is browned and filling is bubbly.
• Cool completely before serving.