Deluxe Blackberry Pie

Preheat the oven to 400 degrees F (200 degrees C).

Purée 2 cups blackberries in a blender until liquified. Strain and discard seeds; pour purée into a saucepan. Whisk in 1 1/4 cups sugar. Cook over medium heat until boiling, stirring constantly and scraping the bottom. Boil for 5 minutes, then remove from the heat.

Mix cornstarch and brandy in a cup until well combined; whisk into hot blackberry purée and return to a boil. Remove from the heat and stir in nutmeg and cinnamon. The consistency should be like a thin pudding; add cornstarch and water mixed at a 2-to-1 ratio to thicken if necessary.

Place one pastry into a 9-inch pie plate; fill with the remaining 2 cups blackberries. Pour in blackberry purée so berries are evenly covered. Cut the remaining pastry into strips and crisscross over the filling, or cover the filling with the remaining pastry and cut slits in it. Dust 1 tablespoon sugar over the top.

Bake in the preheated oven until crust is browned. about 35 minutes.