I like to sprinkle the top crust with turbinado sugar to give it extra sparkle and crunch. 
Ready for the oven
- 5 cups fresh or frozen* blackberries, blueberries, boysenberries, etc.
- 1 1/2 tablespoons fresh lemon juice
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 recipe Perfect Pastry for double-crust pie (rolling instructions below)
Preheat the oven to 450 degrees. Stir the flour and sugar together in a medium bowl to mix well. Add the berries and lemon juice and mix until all the berries are coated. Let stand at least 15 minutes while you prepare the dough for the crust.
Turn the dough out onto a lightly floured board or counter and press together into a disc. Cut in half and set one half aside. Roll out the other half into a circle a couple inches larger than your pie pan. Place in the pan allowing it to hang over the edge. Fill with fruit filling and dot with 2 tablespoons butter. Using a sharp paring knife, trim the edge of the dough so it comes just past the edge of the pan. Roll out the second disc into another circle about the same size as the first. Place over the fruit filling and trim so it hangs over the edge of the pan by about 1 inch. Now, tuck the edge of the top crust under the edge of the bottom crust and press to seal well all around the pan. Then make a decorative edge with your thumb or by pressing with fork tines. This keeps the juices from bubbling down under the bottom crust and burning.
Cut a small hole, about the size of a Cheerio in the center of the crust to allow steam to escape, then cut slits or a design in the top, being careful not to accidentally cut through the bottom crust. If desired, brush or spray the top lightly with water and sprinkle evenly with sugar.
Place pie in the preheated oven and bake for 10 minutes. Reduce heat to 350 degrees and bake 40 to 45 minutes, until the crust is golden and the juices are bubbling through the hole in the center of the pie. Cool on a wire rack.
*If using frozen berries, thaw first and drain off any liquid or it will make the filling runny. You can use half blackberries and half blueberries for a “Black & Blue” pie.
