As much as I love the warm, spicy flavors of pumpkin and sweet potatoes, no Thanksgiving would be complete without a fresh berry pie. I tend to cut the sugar in nearly every fruit pie recipe I use, especially when you have a wonderfully sweet berry anyway. I want to taste the fruit, not the sugar. This recipe originally called for 1 whole cup-I used 3/4 cup and I think I'll only use 1/2 cup the next time I make it. If you want your pie a little less juicy, just add a tablespoon or more flour to mix in with the berries. It doesn't get any simpler than this-just pure and delicious!
5 tablespoons or more flour
1 cup (or less, to taste) sugar
6 cups blackberries
2 tablespoons cold butter, cut into bits
one double crust, deep-dish pie pastry
Crackle Sugar Glaze:
2 tablespoons ice-cold water
1 tablespoon sugar
In a large mixing bowl, whisk together the flour and sugar. Add the berries and toss gently in the sugar mixture. Prepare a deep-dish pie pan with a layer of pastry; pile berries into pan, mounding the berries toward the center. Dot with butter. Cover the filling with last round of dough, seal, and crimp edges. Refrigerate for 10 minutes. For the glaze, brush the top of the pie with water and sprinkle with sugar. Cut several steam vents, using a paring knife. Bake in a preheated 425 degree oven for 20 minutes. Reduce oven temperature to 350 degrees, and continue baking for 30-35 minutes, or until pastry is golden. Transfer to a cooling rack. Serve warm.
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