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1
Combine the flour, sliced butter and salt in a food processor.
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2
Pulse until the mixture is the texture of coarse meal.
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3
With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds.
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4
Divide the dough into 2 balls, flatten them and chill about 30 minutes.
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5
Combine berries and butter in a nonstick saucepan.
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6
In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries.
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7
Cook over medium-low heat until the sugar melts and the mixture thickens.
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8
Stir gently to prevent scorching, but take care not to break the berries.
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9
Remove from heat, and stir in the brandy.
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10
Preheat oven to 350 degrees.
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11
Sprinkle a pastry board with half the confectioners' sugar.
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12
Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan.
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13
Using a slotted spoon, transfer the berries to the prepared pie pan.
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14
Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
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15
Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges.
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16
Cut decorative vents in the top.
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17
Bake for 50 to 60 minutes, until the crust is an even pale brown.
