Blackberry Pie

• 2 1/2 cups flour
• 3/4 cup unsalted butter, sliced
• 1/2 teaspoon salt
• 5 to 7 tablespoons ice water
• 5 cups fresh blackberries (unsweetened frozen berries may be used)
• 1/4 cup unsalted butter, melted
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons blackberry brandy
• 1/2 cup confectioners' sugar (approximately)

1. Combine the flour, sliced butter and salt in a food processor.
2. Pulse until the mixture is the texture of coarse meal.
3. With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds.
4. Divide the dough into 2 balls, flatten them and chill about 30 minutes.
5. Combine berries and butter in a nonstick saucepan.
6. In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries.
7. Cook over medium-low heat until the sugar melts and the mixture thickens.
8. Stir gently to prevent scorching, but take care not to break the berries.
9. Remove from heat, and stir in the brandy.
10. Preheat oven to 350 degrees.
11. Sprinkle a pastry board with half the confectioners' sugar.
12. Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan.
13. Using a slotted spoon, transfer the berries to the prepared pie pan.
14. Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
15. Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges.
16. Cut decorative vents in the top.
17. Bake for 50 to 60 minutes, until the crust is an even pale brown.

flour, unsalted butter, salt, water, fresh blackberries, unsalted butter, light brown sugar, granulated sugar, cornstarch, blackberry brandy, sugar

Taken from cooking.nytimes.com/recipes/5856 (may not work)