Cook The Book: Joyce Carol'S Black And Blue Pie

• Dough for one 9-inch
• 1/4 cup sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 4 cups fresh blueberries, picked over
• 1 1/2 cups fresh blackberries, picked over
• 1/2 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter, cut into small pieces

1. Preheat the oven to 450u0b0 F.
2. Gather the dough into two balls, one slightly larger than the other. Refrigerate the smaller one. On a lightly floured work surface, roll out the larger one into a 12-inch circle, about 1/8 inch thick. Place a nine-inch pie plate upside down on top of it. Using a small knife, cut around the plate, leaving a one-inch border of dough around the plate. Remove the plate. Transfer the crust to the pie plate and press firmly into the plate.
3. In a large bowl, combine the sugar, flour, cloves and nutmeg. Gently stir in the berries and vanilla until well-coated, then pour into the bottom crust. Sprinkle with the lemon juice and dot with the butter.
4. Remove the dough for the top crust from the refrigerator and roll out to an 11-inch circle. Lay the top crust over the filling. Seal the top and bottom crusts, then crimp the edges. Cut steam vents in the top with a knife. Cover the edge of the pie with two to three-inch wide strips of aluminum foil. Place in the oven and bake until the top turns golden, 35 to 45 minutes. (Remove the foil for the last 10 minutes of baking.)
5. Let cool to room temperature on a wire rack before serving.

sugar, flour, ground cloves, ground nutmeg, fresh blueberries, fresh blackberries, vanilla, lemon juice, unsalted butter

Taken from www.seriouseats.com/recipes/2008/07/joyce-carols-black-and-blue-pie-recipe.html (may not work)