Rustic Blackberry Pie

To begin with, I love blackberries. They are totally worth the effort it takes to pick them. It's just so hard to find them. Though it's my belief that if for some reason Oregon was completely abandoned by the people, then it wouldn't be long before it was overrun by blackberries.

crust:

1 stick (4 ounces) butter, chilled and diced
1 1/3 cup flour (about 6 ounces)
1/2 teaspoon salt
3 tablespoons iced water

Mix in the usual pie-crust way, place onto a piece of plastic wrap and form into a disc, and put into the refrigerator for about 20 minutes. In the mean time prep the filling.

filling:

4 cups blackberries
1/3 cup flour
2/3 cup sugar
1 - 2 tablespoons butter for dotting the berries

Blend the sugar and flour thoroughly.
Gently mix the berries with the flour and sugar mixture.

Preheat the oven to 375 degrees.
When the crust is chilled, dip it in flour to coat thoroughly, then roll out on a piece of waxed paper to as big as you can and them lay the rolled out crust over a pie plate. Mix the flour and sugar and gently mix with the blackberries. Pour berry mixture into the crust, dot with butter, and then lift the excess crust up over the berries. Using a wadded up piece of plastic wrap, or a pastry brush, daub a little cream or milk over the crust and then sprinkle with sugar. I like to use fat sugar.
Bake for about 45 minutes, or until done. If you are worried about the crust burning in your oven, you can turn the temperature down to 350 after 15 minutes, and then cook for just a bit longer. The pie should be bubbly when done.