Blackberry Pie

Last year I found out about a well-kept secret blackberry patch nearby, and yesterday my mother and I headed up, armed with a couple of pint baskets, to pick. At first glance, the harvest looked slim; but we knew that stick-to-it-ive-ness pays off when it comes to small berries, so we kept at it, foraying deeper and deeper into the bramble. We ended up with legs and arms covered in scratches, but also with 3 and a half pints of blackberries - definitely enough for blackberry pie.
I don't think I'd ever had blackberry pie. Like having enough tomatoes to make ketchup, it is a rare occurrence that one have sufficient blackberries for a pie. My mother convinced me to make a mini-sized pie, so as to leave enough berries for cereal. It's probably for the best, because I would have eaten an entire whole one. It's that good.
(Small) Blackberry Pie

1 cup flour
1/3 cup plus 1 tablespoon shortening
1-3 tablespoons water

2-3 cups fresh blackberries
1/3 cup sugar
1/4 cup flour

Cut the shortening into the flour until the mixture resembles coarse sand. Add enough water to make the dough pull together into a ball. Chill.

Preheat the oven to 400ºF. Gently mix the flour, sugar, and blackberries together. Take the crust out of the refrigerator and divide into halves. Roll each half into a large circle, for the top and bottom crusts. (Or if your dough is especially uncooperative as mine was, just make a patchwork bottom and cut-outs for the top...) Assemble the pie - remember that the blackberries will cook down, so have a generous heap of filling.

Bake for 35-45 minutes, until the crust is lightly browned and the berries are bubbling.

Let cool - this is the hardest part. I broke down and cut it while still warm, at that perfect-with-ice-cream temperature...Enjoy!