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1
In a large bowl, whisk the flour, sugar and salt.
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2
Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal.
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3
Add the ice water and stir with a fork until the dough is moistened.
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4
Turn the dough out onto a lightly floured work surface and gather it into a ball.
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5
Knead the dough 2 or 3 times, just until it comes together.
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6
Divide in half; flatten each piece into a disk.
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7
Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
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8
Preheat the oven to 375.
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9
Let the dough stand at room temperature for 10 minutes.
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10
Working on a lightly floured surface, roll out one disk of dough to a 12-inch round.
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11
Transfer to a 9-inch glass pie plate.
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12
Roll out the remaining dough to an 11-inch round.
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13
Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
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14
Brush the overhanging pastry with water and carefully set the top crust over the berry filling.
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15
Press the edges of the dough together and trim the overhang to 1 inch.
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16
Fold the edge under itself and crimp decoratively.
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17
Cut 4 slits in the top crust.
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18
Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling.
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19
If necessary, cover the edge with foil for the last few minutes of baking.
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20
Let the pie cool for at least 4 hours before serving.
