To make the filling:

Preheat oven to 425˚F

​In a large bowl, sift together the sugar, cornstarch and nutmeg. Using a rubber spatula, gently fold in the blaackberries and lemon juice until well blended.

Line a pie plate with one of the pie shells. Pour the filling into the shell. Cut the other pie shell into strips and make a lattice topping,**or cover the top with the remaining pie shell, crimp the edges to seal, vent the top, and sprinkle with a little additional sugar. Set the pie pan on a baking sheet.Bake on the bottom oven rack for 30 minutes.Then reduce the heat to 350˚F and bake until the crust is lightly golden brown and crispy and the filling is bubbling, 10-15 minutes.If the pie crust browns to early, cover loosely with aluminium foil. Do not overbake.

Let the pie cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature if you want the juices to thicken before slicing.

**Note: You can make your own pie dough or purchase premade from the dairy section of your market. If you choose to use the lattice pattern in the photo use two shells and cut the second into strips 1 inch wide, you'll need about 10 strips. Lay half of them across the surface of the filling, spaced evenly and let the extra hang over the side of the pie dish. Weave in the remaining strips. Using a small, sharp knife trim the excess dough around the edges of the pie pan.