Ingredients
4 cups blackberries (fresh are best, but frozen are okay)
1/2 cup white flour
1/2 cup white sugar
2 tablespoons milk
1/4 cup white sugar
Method
Sources
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dataset
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
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Preheat oven to 425 degrees. Prepare your favorite 2-crust pie recipe, or use prepared crust such as Pillsbury refrigerated (not frozen) crust from the dairy case. Mix flour and 1/2 C measure of sugar together in a large bowl, and add 3 1/2 cups of the berries and stir gently to coat. Place bottom crust in pie plate, and spoon berry mixture into crust. Then sprinkle remaining 1/2 cup of berries on top. Cover with remaining crust. Seal and crimp crust edges, then brush with the milk and sprinkle with the 1/4 cup measure of sugar. Bake 15 minutes. Reduce oven temp. to 375 degrees. Bake another 20-25 minutes.