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Start by positioning your oven rack on the lowest run and preheating your oven to 425°F.
In a large bowl gently mix the blackberries, lemon juice, sugar and cornstarch.
Roll out the pie pastry into a 13" circle. Fill the bottom of a 9" pie plate with your first layer of pie pastry, gently pressing it into the bottom to ensure it is snug to the pie plate. Fill the pie plate with the blackberry mixture and gently spread it out evenly edge to edge.
Roll out the second layer of pie pastry. You have a choice of using a pizza cutter or sharp knife to cut out strips of pastry to create a lattice top, adding a full layer of pastry to the top and cutting slits or shapes in the top to allow the steam to escape.
Use a fork to seal the edges of the pie pastry top and bottom then use a sharp knife to trim off the excess pastry crust.
Whisk the egg and water together in a small bowl and use a basting brush to baste the egg mixture over the top of the pie crust.
Place the unbaked pie on a foil or parchment-lined baking sheet. Bake at 425°F for the first 15 minutes on the bottom rack. Reduce the temperature to 375°F and continue baking for another 40-45 minutes. Remove from the oven when the filling is bubbling and the crust until golden brown. Let the pie cool and set for about 2 hours before serving.