Pie made from fresh berries is the easiest thing in the world. Wash the berries, toss with some sugar and a bit of flour, dump into the crust, top and bake.
I prefer all butter in my crust, but if you have lard from a good source, go ahead and use it - yum! But please, please, please, don't use Crisco. It's not food. It might have been food at one point, but it's not food now. Have you ever felt that coating on the roof of your mouth when you eat shortening? Mmm hmm. Toss the Crisco, use the butter.
The basic crust recipe for a 9 inch pie (top and bottom crust):
2/3 cup butter (cold)
2 cups flour
1 teaspoon salt
5-6 tablespoons icy cold water
Then you just cut the butter into the flour and salt til pea-sized crumbs are formed. Using a fork, toss in the water until the dough just comes together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes before rolling out. Easier to work with that way.
BUT, if you like "pie cookies" then you ought to make a two-crust, 10 inch pie amount:
1 cup butter
2 2/3 cups flour
1 teaspoon salt
8 tablespoons cold water
Then, with all the leftover trimmings and pieces, roll out that crust and sprinkle with cinnamon sugar. Bake at the same temp as the pie, but take it out after 15-18 minutes. Pie cookies!
And now for the blackberry part.
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
6 cups fresh blackberries
1 tablespoon butter
Toss all but the butter together in a bowl. Feel free to mash just slightly to release a bit of juice. Pour into the pie crust, top, seal and bake at 425 for 40 minutes or so. I lay a piece of foil over the pie for the first 25 minutes, then remove it for the last 15 mn of baking. If you are feeling fancy, brush the crust with egg and sprinkle with sugar before baking.
A well-used friend - Betty Crocker, 40th Anniversary. Blackberry pie is on page 93 :)
Not terribly pretty, but it'll bake ok.
Pie cookie, ready for the oven!
Mmmmmmmm. Summer! Where's the vanilla ice cream??