Blackberry Pie

We were given some fresh blackberries. And I like pie. So I made pie. We really enjoyed it. 

Ingredients:

3½ cups (to maybe 4 cups) fresh blackberries

½ cup white sugar, more or less, to taste, divided

½ cup (maybe a little less) all-purpose flour

1 (9 inch) double crust ready-to-use pie crust

2 tablespoons milk

Instructions:

• Preheat oven to 425F (220C)

• Load one pie crust onto pie plate. 

• Save out a TBSP of sugar. Combine the rest of the sugar with the flour and the berries. 

• Put the second pie crust on top. Find a fancy way (or at least an efficient way) to seal the edges. 

• Brush the top of the pie with the milk and sprinkle the reserved TBSP of sugar on top. (This would be a good place for fancy large-crystal sugar, wouldn't it?). 

• Cut 3 or 4 modest size vent holes. Be creative with them if you feel like it. 

• Bake 20 minutes at 425F. Reduce to 375F (190C)  until filling is bubbly and crust is golden brown, an additional 25 to 30 minutes. 

• Bring it out and let it cool on a wire rack or such for at least half an hour. 

• Serving suggestion: serve with vanilla ice cream of some sort. 

• In a day or two, it should look like this:

Comment: We really loved this pie. This recipe is absolutely a keeper.