Blackberry pie has always been one of my favorites - a fitting beginning?
The crust recipe (my standby - I need no other!) is from the Zuni Cafe Cookbook. The filling is an adaptation from the Joy of Cooking (see below for my changes). I always use an oversized pie pan (9" deep dish in this case, occasionally a shallower 10.5" pan), so the filling needs tweaking:
Blackberry Pie Filling (adapted from the Joy of Cooking)
6 heaping cups blackberries
a smallish 1 cup sugar
1/4 cup cornstarch
1 tablespoon plus a bit of lemon juice
1/8 tsp salt
When putting the pie together, brush the top crust with a little cream or milk and sprinkle it generously with demerara or turbinado sugar.
Follow the Joy's instructions for baking times and let it cool for as long as you can stand before cutting into it. The cooler it is, the more set the filling will be.
P.S. Remember to roll any leftover pie dough scraps with sugar and cinnamon and toss them in the oven for about 12 minutes - that might be my favorite part!
