Brooklyn Kitchen: Blackberry Raspberry Pie

If you've got some extra time this Thanksgiving weekend and are looking for a little dessert to have alongside your Thankgiving leftovers, this classic Southern pie recipe is perfet. Blackberry raspberry pie is a little bit tart yet positively sweet. It's not as heavy as apple or pumpkin pie and is a delicious alternative to those staples. When in doubt with the recipe, forget the Brooklyn-chic carb-counters and just remember one word held high below the Mason Dixon: butter.

Here's the ingredients you'll need: tw0 boxes blackberries; two boxes raspberries; one cup flour; one cup sugar; ¼ cup brown sugar; one stick of butter; tablespoon cinnamon; two pie crusts; one teaspoon salt.

• Heat oven to 425 degrees.
• Remove one piecrust from the refrigerator and rub a thin layer of butter all over the bottom and sides.
• Rinse the berries in water and put all four boxes into a large mixing bowl, careful not to crush them.
• Pour the flour and the sugar into the bowl with the berries and mix everything, coating them completely.
• Pour the berry mixture into the bottom crust.
• Take the stick of butter and cut it into 1/4  inch slices, place one full slice every few centimeters, so that there are about six to seven total across the top of the pie filling.
• Sprinkle the cinnamon and brown sugar over top.
• Remove the other pie crust, whole or in pieces, and cover the top of the pie filling.
• Put one cm pieces of butter on top of the top crust.
• Sprinkle a dash of salt over the top of the pie.
• Cut three one inch slices in top of pie crust.
• Bake for 35 minutes.