When I was a kid, we lived on the edge of a forest full of blackberry bushes. When they were ripe, we would pick buckets of them and my mom would make this pie. This is a fail proof recipe that consistently makes a perfect pie. And the dough is wonderful to work with.
Mix 4 C. of blackberries with 1 1/4 C. sugar (I use a bit less than 1 cup) and 1/3 C. flour.
For the crust: Pulse 1 1/3 C. flour with 1 C. unsalted butter, 1 T. sugar, and 1 tsp. salt until crumbly. Add 1/4 cup cold water and pulse until it comes together. Wrap it in plastic wrap and refrigerate for at least 1 hour.
Split the dough in half and roll out 1 piece to fit your pie pan.
Fill it with the berry mixture and top with 2 pats of butter.
Roll the second piece of dough out to fit the top. Fold it into fourths and lay it on top of the berries.
Unfold to cover the entire top.
Crimp the edges and put a slit in the top to allow the steam to escape.
If you have extra dough, use it to decorate the top of the pie. Sprinkle it with sugar and place it on a cookie sheet and bake it at 450 degrees for 15 minutes. After 15 minutes, turn the oven down to 350 degrees and bake for 40 minutes longer or until you see the filling bubbling.
This is why you place it on a cookie sheet. Let the pie cool completely before cutting.