The recipe called for a 1/4 cup of sugar on the top crust. I only used about two tablespoons, maybe less. It gave the top crust a nice caramelized crunch. I don't really prefer that for pies but it gave me an idea on a few desserts to experiment on. In the end, it was really yummy and a great success for my first blackberry pie!
(My pie crust recipe comes from Martha Stewart. It is amazing! Find the link on my Recipes page!)
Happy Birthday, Ryan!