A very nice pie, I used fresh blackberries picked today, but increased it to 5 cups and added about 1/2 cup of raspberries that I happened to have on hand. I used a family recipe for the crust called "no fail crust" and it worked beautifully!!! The only thing I would change is to decrease the amount of sugar sprinkled on the top crust, 1/8 of a cup would have been plenty!!! I did have to bake it longer than the recipe stipulated, about 60 minutes total, until the crust was nicely browned. Thanks, this was a keeper!!!
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