It doesn’t matter whether you use fresh or properly frozen berries here; you would be hard-pressed to tell the difference when you taste the pie. In the oven, sweetened berries yield a lot of syrupy, bubbling juices, so it’s a smart idea to put a foil-lined baking sheet on the rack below the pie while it bakes.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
1 cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
6 cups blackberries, boysenberries, or blueberries, about 1¾ pounds (if using frozen berries, don’t thaw them)
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425°F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a large bowl, stir together the sugar, cornstarch, and salt. Add the berries and toss to coat them evenly. Pile the mixture in the dough-lined pan, mounding the fruit slightly in the center, then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges (see page 22). With the point of a sharp knife, cut a few vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350°F. Bake for about 35 minutes longer, or until the juices are bubbling and the crust is browned.
Serve warm or at room temperature.